Description
A delicious and satisfying Keto Zucchini Beef Casserole that combines ground beef and zucchini, perfect for a low-carb diet.
Ingredients
Scale
- 1 pound ground beef
- 2 medium zucchinis, sliced
- 1 cup shredded mozzarella cheese
- 1 cup diced tomatoes (canned, no added sugar)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Wash and slice the zucchinis into thin rounds.
- Heat olive oil in a large skillet over medium heat, add diced onion and minced garlic, and sauté for 3-4 minutes.
- Add ground beef to the skillet, cook until browned (5-7 minutes), and drain excess fat.
- Stir in diced tomatoes, Italian seasoning, salt, and black pepper, and cook for another 2-3 minutes.
- In a large bowl, mix the cooked beef mixture with half of the shredded mozzarella cheese.
- In a greased 9×13 inch baking dish, layer half of the sliced zucchini, half of the beef mixture, and half of the remaining mozzarella cheese. Repeat the layers.
- Top with the remaining mozzarella and grated Parmesan cheese.
- Preheat the oven to 375°F, cover the dish with aluminum foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the casserole cool for 5 minutes before serving.
Notes
- Choose firm, medium-sized zucchinis for the best texture.
- Sprinkle sliced zucchini with salt and let sit for 10-15 minutes to reduce moisture.
- Ensure ground beef reaches an internal temperature of 160°F for safety.
- Allow the casserole to rest for 5 minutes before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
