1-First, start by slicing the zucchini into ½-inch rounds. Sprinkle with salt, toss to coat, and let it sit for 15 minutes to draw out moisture, then rinse and pat dry. This simple step helps prevent sogginess and keeps your casserole firm and appealing.

2-Next, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until softened, stirring occasionally to build that savory base.

3-Then, add the 2 minced garlic cloves and 1 pound of lean ground beef to the skillet. Cook until the beef is browned with no pink remaining, which takes about 5 minutes. Make sure to break it apart for even cooking.

4-After that, stir in the drained diced tomatoes, 2 teaspoons of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Remove from heat once combined, letting the flavors meld together.

5-Preheat your oven to 350°F (175°C). In an 8×8 inch baking dish, layer half of the meat mixture, half of the zucchini slices, and half of the 2 cups of shredded mozzarella cheese. Repeat the layers to finish assembling.

6-Finally, bake uncovered for 20 to 25 minutes until the cheese melts and turns golden. Let the casserole rest for 10 minutes before serving to make slicing easier and allow the flavors to settle. For adaptations, try using variations like ground turkey for a lighter twist, ensuring it stays delicious for different diets.