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Low-Carb Ground Beef Zucchini Bake
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4
Carbs per serving: ~8g (net) | Keto-Friendly: ✔
A hearty, cheesy casserole packed with protein and veggies—perfect for a low-carb, gluten-free meal!
Ingredients
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1 lb (450g) ground beef (85% lean)
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2 medium zucchinis, thinly sliced (about 3 cups)
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 cup shredded mozzarella (divided)
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½ cup grated Parmesan cheese
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1 tsp dried oregano
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½ tsp salt (or to taste)
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¼ tsp black pepper
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½ tsp red pepper flakes (optional, for heat)
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1 tbsp olive oil
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¼ cup sugar-free marinara sauce (optional, for extra moisture)
Instructions
1. Prep & Sauté
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Preheat oven to 375°F (190°C). Grease an 8×8″ baking dish.
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Heat olive oil in a skillet over medium heat. Sauté onion for 2 mins, then add garlic and cook 30 secs until fragrant.
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Add ground beef, breaking it up. Cook until browned (5–6 mins). Drain excess fat if needed.
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Stir in oregano, salt, pepper, and red pepper flakes. Remove from heat.
2. Layer the Bake
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Bottom layer: Spread half the zucchini slices in the baking dish.
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Middle layer: Spoon the beef mixture over the zucchini. Drizzle with marinara (if using).
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Top layer: Add remaining zucchini, then sprinkle ½ cup mozzarella and all the Parmesan.
3. Bake & Broil
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Cover with foil and bake 20 mins.
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Uncover, add remaining ½ cup mozzarella, and broil 3–5 mins until bubbly and golden.
4. Rest & Serve
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Let cool 5 mins before slicing. Garnish with fresh basil or parsley.
Tips for Success
✔ Slice zucchini evenly (use a mandoline for consistency).
✔ Squeeze excess moisture from zucchini if watery (salt slices, let sit 10 mins, then pat dry).
✔ Add-ins: Mushrooms, bell peppers, or spinach for extra veggies.
Pair with: A crisp side salad or roasted cauliflower.
Why it’s great for meal prep: Stores well in the fridge for 3–4 days! Reheat in the oven for best texture.
Love cheese? Try a cheddar + mozzarella blend for extra gooeyness! 🧀🔥
