Begin by grating the zucchini. Use a box grater or the grating attachment on your food processor to grate about 5 to 6 cups worth of shredded zucchini (this is roughly 4-5 zucchini squash).

Transfer the shredded zucchini to a colander and allow it to drain while preparing the rest of the recipe. Tip: Sprinkle the shredded zucchini with salt and toss it well. This helps the water leach out from the squash for faster draining.

Heat the avocado oil in a large skillet (I use a 12-inch skillet with a lip) over medium-high heat. Add the chopped onion, and sauté, stirring occasionally, until it begins to soften, about 5-8 minutes. Toss in the minced garlic and continue sautéing for 1-2 minutes, until the garlic is fragrant. Add the ground beef and use a spatula to break it into smaller chunks while browning. Brown the meat until almost completely cooked. Note: If you’re using a higher fat ground beef, you can drain the fat.

Stir in the pasta sauce and bring the mixture to a full boil. Cook for 10-15 minutes, stirring occasionally.

While the sauce is cooking, grate the mozzarella cheese. Also, mix the ricotta cheese, parmesan cheese, egg, sea salt, and black pepper in a small bowl until well combined.

Stir the grated zucchini into the sauce and return it to a full but controlled boil. Stir in 1 cup of the mozzarella cheese.

Dollop the ricotta mixture over the zucchini sauce mixture. Sprinkle the remaining cheese mozzarella cheese over everything. Cover and cook at a managed boil for 10 minutes. Remove the lid and continue cooking for another 10 minutes, until much of the excess liquid has evaporated.

Serve zucchini lasagna in large bowls, and enjoy!