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Cook quinoa according to package instructions.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat.
Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and cook for 2-3 minutes until translucent.
Add the zucchini rounds, salt, pepper, tomato sauce, oregano, garlic powder, and Italian seasoning. Stir to combine and cook for 5-7 minutes until zucchini is tender.
Preheat oven to 375°F.
In a 9x13 inch baking dish, layer the quinoa on the bottom. Top with the zucchini and beef mixture.
Dollop the cottage cheese or ricotta over the top and spread it out evenly.
Sprinkle the mozzarella and Parmesan cheeses over the top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Garnish with fresh basil before serving.