Beefy Cheesy Zucchini Casserole
1 1/4 lbs ground beef
29 oz can crushed tomatoes
2 medium zucchini
1 white onion, diced
1 clove garlic, minced
2 c mozzerella cheese
1/4 t sea salt
2 T extra virgin olive oil
1/2 t dried italian herbs (optional)
Preheat oven to 350 degrees.
Brown the ground beef in a large skillet; season with sea salt while cooking.
Saute zucchini, onion, and garlic in olive oil over medium heat in a separate skillet for about 10 -15, or until tender.
Evenly spread out zucchini in the bottom of a 13 x 9 casserole dish.
Layer it with the beef, then tomato sauce, then herbs. Top with mozzerella cheese.
Bake covered for about 30 minutes; then another 10 minutes uncovered.