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Ground Beef Zucchini Bake Recipe Low Carb Dinner

Ground Beef Zucchini Bake Recipe (Low Carb Dinner) 🍽️🥒

Ground Beef Zucchini Bake is a hearty, low-carb dish that combines savory ground beef with fresh zucchini and a melty cheese topping. This comforting bake is perfect for a nutritious dinner that satisfies without piling on the carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups zucchini sliced into thin rounds
  • 1 pound ground beef preferably 80/20 lean
  • 1 cup shredded mozzarella cheese for topping
  • 1 small onion diced
  • 1 cup crushed tomatoes with basil or Italian seasoning
  • 3 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 2 tablespoons olive oil for sautéing

Instructions
 

  • Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it lightly with olive oil.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
  • Stir in the crushed tomatoes, oregano, salt, and black pepper, mixing well. Allow the mixture to simmer for 5 minutes to let the flavors meld.
  • In the prepared baking dish, layer half of the zucchini slices on the bottom. Spoon half of the beef mixture over the zucchini, followed by half of the shredded mozzarella cheese. Repeat the layers with the remaining zucchini, beef mixture, and top with the remaining cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
  • Let the bake rest for 5 minutes before slicing. Serve warm, garnished with fresh herbs if desired.

Notes

Tip 1: For extra flavor, add a pinch of red pepper flakes to the beef mixture.
Tip 2: This dish can be made ahead and stored in the fridge for up to 3 days.
Variation: Substitute ground turkey or chicken for a leaner option.