Ground Beef Zucchini Bake (Low Carb) Recipe
Introduction
This Ground Beef Zucchini Bake is a flavorful and low-carb dish perfect for a hearty weeknight meal. Combining tender zucchini rounds with savory ground beef, mushrooms, and melted cheese, it’s both satisfying and easy to prepare.
Ingredients
- 1½ lbs zucchini, cut into rounds, salted and patted dry
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 oz mushrooms, diced
- ½ teaspoon salt, garlic powder, and onion powder (for vegetables)
- 1 lb ground beef
- ½ teaspoon salt, garlic powder, onion powder, and paprika (for beef)
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese, divided
- 2 teaspoons Italian herb blend
- 2 tablespoons grated Parmesan cheese
Instructions
- Step 1: Preheat your oven to 400℉.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Sauté the diced onions for 2 to 3 minutes, then add the diced mushrooms and cook for an additional 4 to 5 minutes. Sprinkle salt, garlic powder, and onion powder over the vegetables, stir to coat, then transfer to a plate and set aside.
- Step 3: In the same skillet, add the ground beef. Use a wooden spoon to break it apart and cook until no longer pink. Season with salt, garlic powder, onion powder, and paprika. Stir well and taste, adjusting seasonings if needed.
- Step 4: In a 9×13 inch baking dish, combine the zucchini rounds, sautéed vegetables, cooked ground beef, marinara sauce, 1 cup of shredded mozzarella cheese, Italian herb blend, and salt and pepper to taste. Mix everything until evenly combined. Sprinkle grated Parmesan cheese on top.
- Step 5: Bake the dish for 30 minutes. Remove from the oven, sprinkle the remaining ½ cup of mozzarella cheese over the top, and return to the oven. Bake until the cheese is melted and bubbly, about 5 to 10 minutes more.
Tips & Variations
- For extra flavor, try adding chopped garlic to the onion and mushroom sauté.
- Use ground turkey or chicken as a leaner substitute for ground beef.
- Try adding red pepper flakes if you enjoy a bit of heat.
- Make it vegetarian by substituting ground beef with cooked lentils or plant-based crumbles.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350℉ until heated through or microwave in short bursts to avoid drying out the dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this recipe?
Fresh zucchini is best for this bake as frozen zucchini tends to release extra moisture, which can make the dish watery. If using frozen, be sure to thaw completely and squeeze out excess water before using.
Is this dish suitable for a low-carb diet?
Yes, this recipe is low in carbohydrates due to the use of zucchini instead of traditional pasta or potatoes, making it a great option for low-carb and keto-friendly meals.
Print
Ground Beef Zucchini Bake (Low Carb) Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Ground Beef Zucchini Bake is a flavorful low-carb casserole combining sautéed vegetables, seasoned ground beef, and melted cheeses for a hearty and healthy meal. With layers of zucchini, mushrooms, and a zesty marinara sauce, it’s baked to golden perfection and perfect for family dinners or meal prep.
Ingredients
Vegetables
- 1½ lbs zucchini, cut into rounds, salted and patted dry
- 1 medium onion, diced
- 8 oz mushrooms, diced
Meat and Seasonings
- 1 lb ground beef
- ½ tsp salt (divided)
- 1 tsp garlic powder (divided)
- 1 tsp onion powder (divided)
- ½ tsp paprika
- 2 tsp Italian herb blend
Other Ingredients
- 1 tablespoon olive oil
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese (divided)
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat Oven: Set your oven to 400℉ (200℃) to warm up while you prepare the ingredients.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 2-3 minutes until softened. Add the diced mushrooms and continue cooking for 4-5 minutes, letting them release their moisture and brown slightly. Season with ½ tsp salt, ½ tsp garlic powder, and ½ tsp onion powder, stirring well to coat the veggies evenly. Remove from heat and transfer vegetables to a plate.
- Cook Ground Beef: Using the same skillet, add the ground beef and break it apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes. Season with ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp paprika, stirring to combine. Taste and adjust seasoning if needed.
- Assemble the Bake: In a 9×13 inch baking dish, combine the salted and dried zucchini rounds, sautéed vegetables, cooked ground beef, marinara sauce, 1 cup of shredded mozzarella cheese, Italian herb blend, and additional salt and pepper to taste. Mix everything gently but thoroughly until evenly distributed.
- Add Parmesan and Bake: Sprinkle the grated Parmesan cheese evenly over the top of the mixture. Place the dish in the preheated oven and bake for 30 minutes.
- Top with Remaining Mozzarella: After 30 minutes, remove the bake from the oven and sprinkle the remaining ½ cup mozzarella cheese evenly on top. Return to the oven and bake for an additional 5-10 minutes or until the cheese is fully melted and bubbly.
Notes
- Salt the zucchini and pat dry to remove excess moisture which helps prevent a soggy bake.
- Use a good quality marinara sauce for better depth of flavor.
- Feel free to substitute ground turkey or chicken for a leaner version.
- This dish can be prepared in advance and reheated for easy meal prep.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: ground beef zucchini bake, low carb casserole, healthy ground beef recipe, low carb dinner, zucchini bake with ground beef, easy casserole recipes
