Assemble all the ingredients together for ease of cooking. Season the zucchini with some salt to taste, a dash of black pepper and 1/4 tsp. olive oil and set aside.

Using a cooking pot or pan, put the cooking oil and let it heat on high, add the onions and let them sauté for about 3 minutes, then add the garlic.

When well softened and almost brown, add the ground beef, add salt and stir well. Cover and let it cook on low heat until the fluid is finished and meat starting to stick on the pan but not burning.

As the meat continues cooking, boil 3 cups of water in a separate pot, add some salt and add the macaroni. Boil until the macaroni are al dente, i.e., they are chewy and firm.

When the meat is dry and no water is left on the pan, add the tomato puree and the tomato paste and stir well until well combined. Add the spices at this point, stir well and simmer on low until the spices incorporate well with the meat, this can take about 10 minutes

After about 10 minutes, remove from heat and assemble all the remaining ingredients at one point.

Using an oven  proof bowl, spread the ingredients alternating each other, spread the meat,  the macaroni, zucchini, red peppers and last the cheese. Repeat this pattern until the ingredients are finished.

Put in an oven preheated to 200 degrees and bake for 6 minutes.

Serve the meal hot on a plate of your choice.