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
Scale
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
