Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 tsp, 6g)
  • 500g (1.1 lbs) beef mince (ground beef), preferably lean (around 80/20 mix)
  • 1 tsp dried oregano (5 ml)
  • 1/2 tsp dried thyme (2.5 ml)
  • 1/4 tsp red pepper flakes (1.25 ml) (optional, for a touch of heat)
  • 400g (14 oz) can crushed tomatoes
  • 2 tbsp tomato paste (30 ml)
  • 100ml (3.5 fl oz) beef stock (broth)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley (30 ml)
  • 3 medium zucchini, thinly sliced (approximately 600g)
  • 2 tbsp olive oil (30 ml)
  • 1/2 tsp garlic powder (2.5ml)
  • 50g (1/2 cup) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened, then add garlic and cook until fragrant.
  2. Add beef mince to the skillet and break it up with a spoon. Cook until browned, draining off any excess fat.
  3. Stir in oregano, thyme, and red pepper flakes (if using). Cook for 1 minute.
  4. Add crushed tomatoes, tomato paste, and beef stock. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened.
  5. Toss zucchini slices with olive oil, garlic powder, salt, and pepper in a bowl.
  6. Spread the beef mince mixture evenly in the baking dish. Arrange zucchini slices in overlapping layers over the mince.
  7. Sprinkle grated Parmesan cheese evenly over the zucchini.
  8. Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the zucchini is tender and golden brown and the cheese is melted and bubbly.
  9. Let the gratin rest for 5-10 minutes before serving. Sprinkle with fresh parsley. The beef mince and zucchini gratin is ready.