Beef Zucchini Lasagna Bake

Ingredients

• 1 medium zucchini, thinly sliced (200 g)
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (5 ml) olive oil
• 4 oz (115 g) lean ground beef
• 1 clove garlic, minced (3 g)
• 1/2 tsp dried oregano
• 1 large egg
• 1 tbsp (5 g) chopped basil
• 1/2 cup (120 g) Homemade Marinara (p. 62)
• 1 tbsp (7 g) almond flour
• 1 tbsp (5 g) nutritional yeast

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Method

1. Preheat oven to 375°F (190°C). Lightly grease a 6-inch (15 cm) baking dish.
2. Sprinkle the zucchini slices with a little of the salt, leave for 10 minutes, until beads of water appear, then pat dry - wet slices bake into soup.
3. Heat the oil in a skillet. Cook the beef with the oregano, the rest of the salt, and pepper for 5–6 minutes, until browned and 165°F (74°C). Add the garlic for the last minute.
4. Beat the egg with the basil.
5. Layer the zucchini, beef, marinara, and egg in the dish, finishing with marinara.
6. Mix the almond flour and nutritional yeast and scatter over the top. Bake for 20–25 minutes, until bubbling and the top is golden and crisp. Rest for 5 minutes before cutting.