This Ground Beef Zucchini Bake is a delicious, low-carb alternative to classic lasagna! Featuring seasoned ground beef, tender zucchini slices, rich marinara sauce, and melted mozzarella cheese, it delivers all the warm, savory comfort of an Italian casserole without the heavy pasta carbs.
Why You’ll Love This Recipe
Keto & Low-Carb Friendly: Replaces pasta sheets with fresh zucchini slices to keep net carbs minimal.
Easy Comfort Food: Simple ingredients come together for a hearty, cheesy family dinner.
Great for Meal Prep: Bakes beautifully and reheats easily for quick weekday lunches.
Essential Kitchen Equipment
9×13-inch Baking Dish: To layer and bake the casserole.
Large Skillet: For browning the ground beef.
Paper Towels: Essential for patting down sliced zucchini to absorb excess moisture.
Ingredients
1 lb (450g) Ground beef (85/15 or lean)
2 medium Zucchinis, sliced into round coins or lengthwise ribbons
1 cup Low-sugar marinara sauce (or Rao’s Homemade)
1 cup Shredded mozzarella cheese
1/2 cup Shredded Parmesan cheese (optional, for extra flavor)
1 small Yellow onion, diced
2 cloves Garlic, minced
1 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Black pepper
1 tbsp Olive oil
Step-by-Step Instructions
1. Prep Oven & Zucchini: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Slice the zucchinis, lay them flat on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly.
2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and garlic, cooking for 2 minutes. Add the ground beef, breaking it up with a spoon, and cook for 5 to 7 minutes until fully browned. Drain any excess fat.
3. Add Seasonings & Sauce: Stir the Italian seasoning, salt, black pepper, and marinara sauce into the cooked beef. Simmer on low heat for 3 to 4 minutes.
4. Layer the Casserole: Arrange half of the dried zucchini slices in a single layer at the bottom of the prepared baking dish. Spread half of the meat sauce mixture over the zucchini, then sprinkle with half of the mozzarella cheese. Repeat with a second layer of zucchini, remaining meat sauce, and top with the remaining mozzarella (and optional Parmesan).
5. Bake to Perfection: Bake uncovered for 25 to 30 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
6. Rest & Serve: Let the casserole rest for 10 minutes before slicing. This allows the juices to settle so the slices hold their shape.
Chef’s Tips
Prevent a Watery Bake: Don’t skip salting and drying the zucchini slices! You can also lightly grill or roast the zucchini slices for 5 minutes prior to layering to lock out extra water.
Make it Spicy: Add 1/2 teaspoon of red pepper flakes to the meat sauce for a spicy kick.
Nutritional Breakdown (Per Serving / 4 Yield)
Servings: 4 portions
Calories: ~320 kcal
Protein: 28g
Net Carbs: 6g
Fat: 20g
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking straight from the fridge.