Ground Beef Zucchini Bake (Low Carb) Recipe
Introduction
This Ground Beef Zucchini Bake is a delicious low-carb meal that’s both hearty and flavorful. Layered with seasoned ground beef, sautéed vegetables, marinara sauce, and gooey melted cheese, it’s perfect for a comforting weeknight dinner.
Ingredients
- 1½ lbs zucchini, cut into rounds, salted and patted dry
- 1 tbsp olive oil
- 1 medium onion, diced
- 8 oz mushrooms, diced
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 lb ground beef
- ½ tsp paprika
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- 2 tsp Italian herb blend
- 2 tbsp grated Parmesan cheese
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: Salt the zucchini rounds and let them sit for 15 minutes, then pat dry with paper towels to remove excess moisture.
- Step 3: Heat olive oil in a skillet over medium heat and sauté the diced onions for 2 to 3 minutes until translucent.
- Step 4: Add the diced mushrooms and cook for another 4 to 5 minutes. Season the vegetables with salt, garlic powder, and onion powder.
- Step 5: Remove the vegetables from the skillet and set aside. In the same skillet, brown the ground beef until it is no longer pink.
- Step 6: Season the ground beef with salt, garlic powder, onion powder, and paprika. Taste and adjust the seasoning if needed.
- Step 7: In a 9×13-inch baking dish, combine the zucchini rounds, sautéed vegetables, browned ground beef, marinara sauce, 1 cup of shredded mozzarella cheese, and Italian herb blend. Season with salt and pepper to taste and mix gently.
- Step 8: Sprinkle the grated Parmesan cheese evenly over the top and bake in the preheated oven for 30 minutes.
- Step 9: Remove the dish from the oven, sprinkle the remaining ½ cup of mozzarella cheese over the top, and return to the oven until the cheese is melted and bubbly, about 5 more minutes.
Tips & Variations
- For extra flavor, add minced garlic when sautéing the onions and mushrooms.
- Use ground turkey or chicken as a leaner alternative to ground beef.
- Swap marinara sauce for a low-sugar or homemade version to keep it healthy.
- Sprinkle red pepper flakes on top before baking for a spicy kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short intervals to avoid sogginess. This dish does not freeze well due to the zucchini’s moisture content.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of zucchini?
Yes, you can substitute zucchini with sliced eggplant or yellow squash for a different but equally tasty variation.
Is this recipe suitable for meal prep?
Absolutely. This bake holds up well in the fridge and can be portioned for easy lunches or dinners throughout the week.
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Ground Beef Zucchini Bake (Low Carb) Recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Ground Beef Zucchini Bake is a delicious low-carb casserole featuring sautéed onions, mushrooms, and seasoned ground beef layered with tender zucchini rounds and marinara sauce, all topped with a blend of mozzarella and Parmesan cheeses. Perfect for a hearty, health-conscious dinner, it combines savory flavors and a satisfying cheesy crust baked to golden perfection.
Ingredients
Vegetables
- 1½ lbs zucchini, cut into rounds, salted and patted dry
- 1 medium onion, diced
- 8 oz mushrooms, diced
Meat
- 1 lb ground beef
Seasonings and Spices
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2 tsp Italian herb blend
- Salt and pepper, to taste
Other Ingredients
- 1 tbsp olive oil
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese, divided
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat the oven. Set your oven temperature to 400°F to prepare for baking the casserole.
- Prepare the zucchini. Salt the zucchini rounds generously and let them sit for 15 minutes to draw out excess moisture, then pat them dry with a towel to prevent sogginess.
- Sauté onions. In a skillet, heat olive oil over medium heat and cook the diced onions for 2 to 3 minutes until they become soft and translucent.
- Add mushrooms and season. Add the diced mushrooms to the skillet and cook for another 4 to 5 minutes, then season with salt, garlic powder, and onion powder for flavor.
- Cook ground beef. Transfer the cooked vegetables to a plate, then brown the ground beef in the same skillet until no longer pink, ensuring even cooking.
- Season the beef. Stir in salt, garlic powder, onion powder, and paprika to the beef mixture. Taste and adjust the seasoning as needed for balanced flavor.
- Assemble the bake. In a 9×13-inch baking dish, combine zucchini rounds, the cooked vegetables, ground beef, marinara sauce, 1 cup of mozzarella cheese, Italian herb blend, salt, and pepper. Mix gently to distribute ingredients.
- Add cheese and bake. Sprinkle grated Parmesan cheese evenly over the top and place the dish in the preheated oven. Bake for 30 minutes until bubbling and starting to brown.
- Finish with mozzarella. Remove the casserole from the oven, sprinkle the remaining ½ cup of mozzarella cheese on top, then return to the oven briefly until the cheese melts and turns golden.
Notes
- Salting zucchini helps reduce excess moisture to prevent a watery bake.
- Ensure the ground beef is fully browned and well-seasoned for best flavor.
- Use a 9×13-inch baking dish for even cooking and layering.
- You can substitute marinara sauce with a low-sugar tomato sauce to reduce carbs further.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: ground beef zucchini bake, low carb casserole, zucchini bake, easy baked ground beef recipe, low carb dinner, cheesy zucchini bake
