Description
This Low-Carb Ground Beef Zucchini Bake is the ultimate comfort meal for anyone looking to enjoy a cozy, filling dinner without the carbs. Layers of tender zucchini, seasoned ground beef, marinara, and melty cheese make this a family-favorite weeknight dish.
Ingredients
1 lb ground beef
2 medium zucchini, thinly sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups crushed tomatoes or low-sugar marinara sauce
1 tsp Italian seasoning
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Slice zucchini into thin rounds. Sprinkle with salt and let sit on paper towels for 15 minutes to draw out moisture.
2. Heat olive oil in a skillet over medium heat. Sauté onion until soft. Add garlic and cook for 30 seconds.
3. Add ground beef and cook until browned. Drain excess fat. Stir in marinara, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
4. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
5. Spread half of the meat sauce in the bottom of the dish. Layer with zucchini, then mozzarella and Parmesan. Repeat layers.
6. Bake uncovered for 25–30 minutes or until cheese is golden and bubbly.
7. Let rest for 10 minutes before slicing and serving.
Notes
Pat zucchini slices dry after salting to reduce wateriness in the bake.
For a crispier top, broil for the last 2–3 minutes.
Can be made ahead and stored in the fridge for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 1/6 of dish
- Calories: 330
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg