Preheat the oven: Set your oven to 375°F (190°C).

Sauté the aromatics: Warm 1 teaspoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion with ¼ teaspoon salt and cook for about 3 minutes, stirring, until softened.

Brown the beef: Increase heat to high. Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt. Cook for about 3 minutes, breaking the beef into crumbles, until just beginning to brown.

Add zucchini and spices: Stir in the grated zucchini, ½ teaspoon salt, and garlic powder. Cook for around 10 minutes, stirring often, until the zucchini softens completely and releases all its liquid. Continue cooking until the pan is nearly dry.

Simmer the sauce: Pour in the marinara sauce, stir well, reduce heat to low, and let simmer for 5 minutes.

Prepare the cheese mixture: In a bowl, combine cottage cheese, egg, and ½ cup shredded Italian cheese blend until smooth.

Assemble the casserole:

• Lightly grease a 9×13-inch baking dish.

• Spread the zucchini-beef sauce evenly in the bottom.

• Layer the uncooked pasta on top, pressing gently into the sauce.

• Spread the cottage cheese mixture over the pasta.

• Sprinkle with the remaining ½ cup shredded cheese.

Bake the casserole: Cover tightly with foil and bake for 40 minutes, until the sauce is bubbling. Then uncover and bake for an additional 10–15 minutes, until the top is golden and slightly crisp.

Cool and serve: Let the casserole rest for at least 10 minutes before serving to allow the layers to set.