Slice the zucchini into thin strips: Wash it clean, trim off both ends, then use a peeler to make long thin strips.

Dice the tomato: Cut a tomato into halves, then into quarters. Remove the seeds, then thinly slice each quarter lengthwise, then cut across them to dice.

Mince the garlic: Separate the cloves from the bulb and peel the skin off. Use a knife to slice each entire clove lengthwise, then hold the clove and turn 90 degrees to slice it crosswise. Keep mincing each clove into tiny pieces.

Dice the onion: Halve the onion lengthwise, peel off the skin, then score the top but leave the root behind for an easier grip. Place each half flat-side down, then vertically slice into the onion, but not all the way through. Make horizontal cuts from bottom to top before cutting across the onion to dice.

Finely chop the parsley: Remove the stems of the parsley, bunch together into a small pile and chop finely.

Chop the basil into thin strips: Stack basil leaves, roll them up lenghtwise, and finely chop along the short side to julienne the basil.

Bake the zucchini: Place 20 oz zucchini strips on a parchment-lined baking sheet and bake in a preheated oven at 375°F for 7 minutes.

Saute the onion and garlic in olive oil: In a skillet over medium heat, add 1 1/2 tbsp olive oil, 2 oz onion, and 1 tbsp garlic. Saute for 1 minute.

Add the beef: Add in 12 oz 85% lean ground beef and stir-fry for 2 minutes.

Add the tomato and tomato paste: Add in 6 oz diced tomato and 1 tbsp tomato paste. Stir well for 2 minutes.

Add the seasonings: Add in 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1 tbsp flour. Stir and cook for 1 minute.

Add the tomato sauce and chicken broth: Add in 1 cup homemade tomato sauce and 1/2 cup chicken broth. Stir well, then turn the heat to low, cook for 5 minutes. Add 2 tbsp basil and turn off the heat.

Make the white sauce: In a separate pan, add 1/2 tbsp butter and 4 tbsp flour. Stir well to thicken. Then, add 1 cup milk and 1/2 cup chicken broth. Turn the heat to low and stir for about 5 minutes or until the sauce reaches a creamy consistency. Remove from heat and transfer to a bowl.

Assemble the zucchini lasagna: Spread the beef sauce to make the bottom layer in the casserole dish, then add a layer of zucchini, followed by a layer of white sauce. Repeat these three layers until topping off with the white sauce.

Bake the zucchini lasagna: Bake in a preheated oven at 375°F for 20 minutes.

Sprinkle with cheese then keep on baking: Take out the lasagna and sprinkle with 1 oz shredded mozzarella cheese on top. Place it back in the oven to cook at 425°F for 5 more minutes.

Garnish and serve: Sprinkle 2 tbsp chopped parsley on top before serving.