Here’s a delicious and hearty Ground Beef Zucchini Bake — a low-carb, keto-friendly casserole that’s packed with flavor, protein, and cheesy goodness. It’s a great weeknight dinner that also reheats well for meal prep.
🥘 Ground Beef Zucchini Bake (Low Carb / Keto)
📝 Ingredients:
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1 lb ground beef
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2 medium zucchinis, sliced into thin rounds or half-moons
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp Italian seasoning
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1/2 tsp paprika
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Salt & pepper to taste
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1/2 cup tomato sauce (sugar-free for keto)
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/4 cup heavy cream (optional for a richer bake)
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1 tbsp olive oil or butter
👩🍳 Instructions:
1. Preheat Oven:
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Preheat to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
2. Cook the Beef Mixture:
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In a large skillet, heat olive oil and sauté onion until soft (2–3 mins).
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Add garlic and cook for 30 seconds.
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Add ground beef, Italian seasoning, paprika, salt, and pepper. Cook until browned. Drain excess fat if needed.
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Stir in tomato sauce and simmer for 2–3 minutes.
3. Prep the Zucchini:
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While the beef cooks, lightly salt the zucchini slices and let sit for 10 minutes to draw out moisture (optional but helps prevent sogginess). Pat dry with paper towels.
4. Assemble the Bake:
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In the baking dish, layer half of the zucchini slices.
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Spoon half of the beef mixture on top.
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Sprinkle with half of the mozzarella and Parmesan.
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Repeat with remaining zucchini, beef, and cheese.
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Drizzle with a little heavy cream if using.
5. Bake:
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Bake uncovered for 25–30 minutes or until bubbly and golden on top.
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Broil for 2–3 minutes at the end for a browned cheesy crust (optional).
6. Let Rest & Serve:
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Let sit for 5–10 minutes before slicing. Garnish with fresh herbs if desired.
🌿 Optional Add-ins:
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Chopped spinach or kale
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Sautéed mushrooms or bell peppers
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Crushed red pepper flakes for heat
Let me know if you’d like a vegetarian, dairy-free, or freezer-friendly version!
