Preheat oven to 350 degrees.

Place ground beef in a bowl and add in garlic powder and onion powder. Mix well using your hands. Set aside.

Add the can of strained diced tomatoes (juice removed) along with Italian seasoning or dried Italian herbs to a blender.

Puree until smooth and marinara-like. Set aside.

Using your mandolin, thinly slice zucchini lengthwise and lay flat in the bottom of a pie tin or glass baking dish.

Top this zucchini layer with marinara.

Take ball of ground beef and gently place on top of marinara and zucchini. Flatten into a giant patty that covers the entire dish.

Add more marinara on top of ground beef and layer this with half of the thinly sliced onion.

Add another layer of marinara and then another layer of zucchini. If you have extra marinara and extra zucchini at this point, you might as well just add another layer of both. If not, move on to the next step.

Top everything with the remaining thinly sliced onion and minced garlic. Sprinkle with sea salt and freshly ground pepper to taste.

Bake at 350 for 30 minutes or until the top is slightly browned. If the top isn’t as browned as you want when the 30 minutes is up, turn on your broiler and broil the entire dish for about 4 minutes.

This dish will be hot! You may consider letting it cool for a few minutes before serving. You might also want to strain off some of the fat before serving as well.

Garnish with fresh chopped basil (optional).

Enjoy!