Ground Beef Zucchini Bake

by

Description

Ground Beef Zucchini Bake is a hearty, wholesome casserole that combines juicy ground beef, tender zucchini, and creamy cheese layers for the ultimate comfort meal. It’s low-carb, easy to prepare, and perfect for weeknight dinners or meal prep. This dish delivers all the cozy casserole vibes—without being heavy!

Ingredients For Ground Beef Zucchini Bake

Serves 6

  • 1 lb (450g) ground beef

  • 3 medium zucchinis, sliced into thin rounds

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 cup ricotta or cottage cheese

  • 1 can (14.5 oz) diced tomatoes (drained)

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt & pepper to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

  2. Cook the Beef Mixture:
    In a skillet over medium heat, add olive oil, then sauté onion and garlic until fragrant. Add ground beef and cook until browned.
    Stir in diced tomatoes, Italian seasoning, paprika, salt, and pepper. Let simmer for 5 minutes.

  3. Prepare the Zucchini:
    Slice zucchinis into thin rounds. Pat dry with a paper towel to remove excess moisture.

  4. Layer the Bake:

    • Spread half the zucchini slices in the baking dish.

    • Top with half of the beef mixture.

    • Add a layer of ricotta or cottage cheese, then sprinkle mozzarella.

    • Repeat layers and finish with mozzarella and Parmesan on top.

  5. Bake:
    Cover with foil and bake for 25 minutes.
    Remove foil and bake uncovered for another 10–15 minutes, until bubbly and golden.

  6. Rest & Serve:
    Let it cool for 5 minutes before slicing. Garnish with chopped parsley.

 Notes

  • You can substitute ground turkey or chicken for a leaner option.

  • Drain zucchini slices with salt before layering to reduce excess liquid.

  • For a keto version, ensure your tomato sauce has no added sugar.

Tips

  • Add shredded carrots or bell peppers for extra veggies.

  • Mix a bit of chili flakes for spice lovers.

  • If your bake is too watery, sprinkle a tablespoon of almond flour or breadcrumbs between layers to absorb moisture.

  • Make it ahead! Assemble and refrigerate overnight, then bake when ready to serve.

 Servings

Serves: 6
Serving Size: About 1 generous square piece (⅙ of the dish)

 Nutritional Information (per serving)

  • Calories: ~320 kcal

  • Protein: 28g

  • Carbohydrates: 7g

  • Fat: 20g

  • Fiber: 2g

  • Net Carbs: 5g

  • Sodium: 550mg

(Values are approximate and vary by ingredients used.)

 Health Benefits

  • High in Protein: Supports muscle repair and keeps you full.

  • Low in Carbs: Perfect for low-carb or keto diets.

  • Rich in Vitamins: Zucchini adds vitamin C, potassium, and antioxidants.

  • Family-Friendly: Balanced meal with veggies, protein, and flavor.

 Q&A

Q: Can I freeze this casserole?
A: Yes! Cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warm.

Q: Can I use other cheeses?
A: Absolutely! Try cheddar, provolone, or Monterey Jack for a different flavor.

Q: How do I keep it from becoming soggy?
A: Salt zucchini slices and let them sit for 10–15 minutes, then pat dry before layering.

Q: Is this dish gluten-free?
A: Yes, it’s naturally gluten-free when you skip breadcrumbs or use almond flour.

Leave a Comment