Introduction

This Ground Beef Zucchini Bake is a flavorful and low-carb comfort dish perfect for weeknight dinners. Packed with tender zucchini, savory ground beef, and melted cheese, it’s a hearty meal that’s easy to prepare and satisfying to eat.

Ground Beef Zucchini Bake (Low Carb) Recipe - Recipe Image

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
½ teaspoon garlic powder
½ teaspoon onion powder
1 lb ground beef
½ teaspoon paprika
1 cup marinara sauce
1½ cups shredded mozzarella cheese, divided
2 teaspoons Italian herb blend
2 tablespoons grated parmesan cheese
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400℉ (200℃).
Step 2: Heat olive oil in a large skillet over medium-high heat. Sauté the diced onions for 2-3 minutes until translucent. Add the diced mushrooms and continue cooking for 4-5 minutes until soft. Sprinkle salt, garlic powder, and onion powder over the vegetables, stir to combine, then transfer to a plate and set aside.
Step 3: In the same skillet, add the ground beef. Break it up with a wooden spoon as it cooks until no longer pink. Season with salt, garlic powder, onion powder, and paprika. Taste and adjust seasoning if needed.
Step 4: In a 9×13 inch baking dish, combine the salted and dried zucchini slices, sautéed vegetables, cooked ground beef, marinara sauce, 1 cup of shredded mozzarella, Italian herb blend, and salt and pepper to taste. Mix everything gently until evenly combined.
Step 5: Sprinkle grated parmesan on top. Bake the dish for 30 minutes. After baking, remove from the oven, add the remaining ½ cup mozzarella cheese on top, and return to the oven until the cheese melts and bubbles, about 5-7 minutes.

Tips & Variations

For extra flavor, try adding fresh basil or oregano to the mix before baking.
You can substitute ground beef with ground turkey or chicken for a leaner alternative.
To reduce moisture, make sure to salt the zucchini slices well and pat them dry before assembling the bake.
Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ (175℃) until warmed through to retain the best texture, or microwave in short intervals if in a hurry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

It is best to use fresh zucchini as frozen zucchini tends to release excess water, which can make the bake watery. If using frozen, thaw and thoroughly squeeze out excess liquid before assembling.

Is this dish suitable for meal prep?

Yes, this bake reheats well and can be portioned into meal prep containers for easy lunches or dinners throughout the week.

Ground Beef Zucchini Bake (Low Carb) Recipe

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★★★★★

4.9 from 71 reviews

This Ground Beef Zucchini Bake is a delicious low-carb casserole combining seasoned ground beef, sautéed vegetables, and zucchini rounds, all baked to perfection with marinara sauce and melted mozzarella cheese. Perfect for a hearty, comforting meal that’s both satisfying and healthy.

Author: Lila
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Vegetables

1½ lbs zucchini (cut into rounds, salted and patted dry)
1 medium onion (diced)
8 oz mushrooms (diced)

Meat and Sauce

1 lb ground beef
1 cup marinara sauce

Seasonings and Oils

1 tbsp olive oil
1/2 tsp salt (for vegetables)
1/2 tsp garlic powder (for vegetables)
1/2 tsp onion powder (for vegetables)
1/2 tsp salt (for meat)
1/2 tsp garlic powder (for meat)
1/2 tsp onion powder (for meat)
1/2 tsp paprika (for meat)
Salt and pepper to taste (for assembly)
2 tsp Italian herb blend

Cheeses

1½ cups shredded mozzarella cheese (divided)
2 tbsp grated parmesan cheese

Instructions

Preheat Oven: Preheat your oven to 400℉ to prepare for baking the casserole.
Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 2-3 minutes until softened. Then add diced mushrooms and continue to sauté for 4-5 minutes. Season with ½ tsp salt, ½ tsp garlic powder, and ½ tsp onion powder, stirring to coat evenly. Transfer the cooked vegetables to a plate and set aside.
Cook Ground Beef: In the same skillet, add the ground beef and break it up with a wooden spoon. Cook until the meat is browned and no longer pink. Season with ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp paprika. Stir well to distribute the spices and taste to adjust seasoning if needed.
Assemble Casserole: 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 together until well combined. Sprinkle the grated parmesan cheese evenly over the top.
Bake with Parmesan: Place the baking dish in the preheated oven and bake for 30 minutes, allowing the flavors to meld and the casserole to cook through.
Add Remaining Cheese and Finish Baking: Remove the dish from the oven and sprinkle the remaining ½ cup mozzarella cheese over the casserole. Return to the oven and bake until the cheese is melted and bubbly, about 5-7 minutes more. Serve hot.

Notes

Be sure to salt and pat dry the zucchini rounds before using to reduce excess moisture and prevent a soggy casserole.
You can substitute ground turkey or chicken in place of ground beef for a leaner option.
Use a low-sugar marinara sauce to keep the recipe truly low carb and healthier.
Allow the casserole to cool slightly before serving to help it set for easier slicing.
Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: ground beef zucchini bake, low carb casserole, zucchini bake, ground beef recipes, healthy casseroles, low carb dinner