Introduction

This Ground Beef Zucchini Bake is a flavorful, low-carb dish that combines tender zucchini rounds with savory ground beef, mushrooms, and a blend of Italian herbs. It’s an easy, comforting casserole perfect for weeknight dinners or meal prep.

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 each salt, garlic powder, and onion powder (for vegetables)
1 lb ground beef
½ teaspoon each salt, garlic powder, onion powder, and paprika (for beef)
1 cup marinara sauce
1½ cups shredded mozzarella cheese, divided
2 teaspoons Italian herb blend
2 tablespoons grated parmesan cheese

Instructions

Step 1: Preheat your oven to 400℉.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sauté the diced onions for 2-3 minutes until softened.
Step 3: Add the diced mushrooms to the skillet and cook for 4-5 minutes. Sprinkle salt, garlic powder, and onion powder over the vegetables and stir to coat evenly. Transfer the mixture to a plate and set aside.
Step 4: In the same skillet, cook the ground beef, breaking it up with a wooden spoon until no longer pink. Season with salt, garlic powder, onion powder, and paprika. Stir well and adjust seasoning as needed.
Step 5: In a 9×13 inch baking dish, combine the zucchini rounds, sautéed vegetables, cooked ground beef, marinara sauce, 1 cup of mozzarella cheese, Italian herb blend, and salt and pepper to taste. Mix gently until all ingredients are well incorporated.
Step 6: Sprinkle the grated parmesan cheese evenly over the top of the mixture. Bake uncovered for 30 minutes.
Step 7: Remove the dish from the oven, top with the remaining ½ cup mozzarella cheese, and return to the oven until the cheese melts and bubbles, about 5-7 minutes.

Tips & Variations

For extra flavor, add fresh chopped basil or parsley before baking.
Swap the ground beef for ground turkey or chicken for a leaner option.
If you prefer a spicier dish, sprinkle red pepper flakes into the ground beef while cooking.
Use homemade marinara or your favorite store-bought sauce to customize the taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350℉ until heated through, about 15-20 minutes. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, zucchini is great for this recipe, but you can substitute with yellow squash or sliced eggplant for a similar texture and flavor.

Is this dish suitable for meal prep?

Absolutely! This bake reheats well and makes excellent leftovers, making it a convenient option for preparing meals ahead of time.

Ground Beef Zucchini Bake (Low Carb) Recipe

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★★★★★

4.9 from 61 reviews

A delicious low-carb Ground Beef Zucchini Bake featuring sautéed vegetables, seasoned ground beef, marinara sauce, and layers of melted mozzarella and parmesan cheese. This hearty casserole is perfect for a flavorful and comforting dinner that keeps carbs in check.

Author: Sophie
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 Seasoning

1 lb ground beef
1 tsp salt (divided, ½ tsp for vegetables and ½ tsp for meat)
1 tsp garlic powder (divided, ½ tsp for vegetables and ½ tsp for meat)
1 tsp onion powder (divided, ½ tsp for vegetables and ½ tsp for meat)
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: 1 cup and ½ cup)
2 tbsp grated parmesan cheese

Instructions

Preheat oven: Set your oven to 400℉ (200℃) to ensure it’s fully heated by the time you assemble the bake.
Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 2-3 minutes until slightly softened. Add diced mushrooms and cook for an additional 4-5 minutes. Sprinkle the ½ tsp salt, garlic powder, and onion powder over the veggies and stir to coat evenly. Transfer sautéed vegetables to a plate and set aside.
Cook ground beef: In the same skillet, add ground beef and break it up with a wooden spoon. Cook until no longer pink, about 6-8 minutes. Season with the remaining ½ tsp salt, garlic powder, onion powder, and paprika, stirring to blend the flavors. Taste and adjust seasoning if needed.
Assemble the bake: In a 9×13 inch baking dish, combine the salted and dried zucchini rounds, sautéed vegetables, cooked ground beef, marinara sauce, 1 cup shredded mozzarella cheese, Italian herb blend, and salt and pepper to taste. Mix gently but thoroughly to distribute all ingredients.
First bake: Sprinkle grated parmesan cheese evenly over the top and bake in the preheated oven for 30 minutes to meld the flavors and soften the zucchini.
Finish baking: Remove the dish from the oven and sprinkle the remaining ½ cup mozzarella cheese on top. Return to the oven and bake until the cheese melts and bubbles, approximately 5-7 minutes more. Remove from oven and let cool slightly before serving.

Notes

Salting and pat drying the zucchini is essential to reduce excess moisture and prevent a watery bake.
Feel free to substitute ground turkey or chicken for a different protein option.
You can use homemade or store-bought marinara sauce depending on your preference.
For extra flavor, add fresh herbs like basil or oregano before serving.
This dish can be prepared ahead and refrigerated before baking; add an extra 5-10 minutes to baking time if baked cold.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Keywords: ground beef bake, zucchini casserole, low carb dinner, healthy ground beef recipe, cheesy zucchini bake