Baked Garlic Beef and Zucchini Penne

Steps

1. Prep first: slice the zucchini and garlic, shred the mozzarella and chop the parsley.
2. Preheat the oven to 400°F (200°C).
3. Bring the water to a boil in a large pot with half of the salt. Cook the pasta 2 minutes less than the package says, then drain.
4. Meanwhile, heat one third of the olive oil in a large oven-safe skillet over medium-high heat. Brown the beef, breaking it up, until it reaches 160°F (71°C), about 7 minutes. Move it to a plate.
5. Add the next third of the olive oil and the zucchini to the skillet with the remaining half of the salt. Cook until lightly browned, about 5 minutes.
6. Lower the heat to medium, add the remaining third of the olive oil, the garlic, red pepper flakes, oregano and black pepper, and cook until the garlic is fragrant and pale gold, about 1 minute.
7. Stir in the chicken broth and lemon juice, scraping the pan, then return the beef and add the drained pasta. Toss well.
8. Scatter the mozzarella and Parmesan over the top. Bake until bubbly and golden at the edges, about 20 minutes.
9. Rest 5 minutes, sprinkle with the parsley and serve.