Description
A hearty, low-carb casserole with ground beef, zucchini, and cheese that’s perfect for a satisfying dinner without the carbs.
Ingredients
Scale
- 1 lb (450g) ground beef
- 2 medium zucchinis, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup (240ml) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (120g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Add onion and garlic to the skillet; cook for 2-3 minutes until softened.
- Stir in diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
- In a greased 9×13-inch baking dish, layer half of the zucchini slices. Top with half of the meat mixture. Repeat layers.
- Sprinkle mozzarella and Parmesan cheeses evenly over the top.
- Bake uncovered for 25-30 minutes, until bubbly and cheese is golden.
- Let rest for 5 minutes before serving.
Notes
For a dairy-free version, omit cheeses and use a dairy-free substitute. This dish reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 6 g
- Fat: 22 g
- Carbohydrates: 10 g
- Protein: 28 g