1. Preheat the oven to 400°F (204°C).

2. Roasted Zucchini:

   • Arrange the zucchini slices in a single layer on a large baking sheet.

   • Brush them with olive oil, then lightly sprinkle both sides with sea salt.

   • Roast the zucchini slices in the oven for about 20 minutes, until tender.

   • When done, remove the zucchini from the oven but leave it on at 400°F. Pat the zucchini with paper towels to soak up any extra water or oil.

3. Sausage Marinara:

   • Meanwhile, heat the remaining 1/2 tablespoon (7.39 ml) of oil in a sauté pan or cast iron braiser on the stove over medium-high heat.

   • Add the ground beef, season with salt and pepper, and cook for about 10 minutes, until browned.

   • Add the diced onion and cook for an additional 7-8 minutes, until the onions are translucent and starting to brown.

4. Casserole Assembly:

   • Arrange the roasted zucchini slices at the bottom of a 9x13 casserole dish, overlapping slightly.

   • Pour 3/4 cup of dressing over the zucchini and spread it evenly.

   • Top with the cooked ground beef and sprinkle with shredded cheese.

   • Bake the casserole for 10-15 minutes, until the cheese on top is melted.

5. Garnish and Serve:

   • Top the casserole with lettuce, tomatoes, and pickles.

   • Drizzle with the remaining 1/4 cup of dressing.

   • Sprinkle with sesame seeds.

Enjoy your flavorful Zucchini Big Mac Casserole!

Serving size: 1/8 entire casserole