I’ve been making this low-carb ground beef and zucchini bake for busy weeknights for years. It’s a simple, comforting casserole that takes pantry staples and fresh zucchini and turns them into something cozy and satisfying. If you want a low-carb dinner that’s family-friendly, ready in about an hour, and keeps well for lunches, this is a dependable go-to. If you enjoy other low-carb recipes, you might like this low-carb cottage cheese breakfast that also tucks protein into every bite.
Why you’ll love this dish
This bake hits a sweet spot: it’s low in carbs, high in flavor, and forgiving to make. Ground beef gives it meaty substance while zucchini keeps things light and adds moisture without extra carbs. It’s ideal for weeknight dinners, meal prep, or to bring to a potluck where you want something hearty but not heavy. Parents love it because kids usually accept the cheesy top and familiar tomato flavors. Home cooks appreciate how little hands-on time it needs—most work happens on the skillet before a hands-off stint in the oven.
“Comfort food that doesn’t derail my low-carb goals—this zucchini bake is a staple in our rotation.”
Step-by-step overview
Start by browning the ground beef with onion and garlic to build a savory base. Toss in sliced zucchini and a simple tomato sauce with Italian seasoning, then season to taste. Transfer that mixture to a baking dish, blanket it with mozzarella, and bake until the cheese is bubbly and golden. Expect about 10–15 minutes active prep and 25–30 minutes in the oven. This overview gives you the roadmap so the full recipe feels straightforward when you begin.
What you’ll need
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 medium zucchini, sliced (about 3–4 cups)
- 1 cup tomato sauce
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
- 1 cup mozzarella cheese, shredded
Notes and substitutions:
- Swap mozzarella for a blend of mozzarella and sharp cheddar for more depth.
- Use ground turkey or chicken if you prefer a lighter protein.
- If your tomato sauce is thin, use a slightly smaller amount or simmer it briefly to concentrate flavors.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up and cook until no pink remains and it’s nicely browned. Drain any excess fat if needed.
- Slice the zucchini and stir it into the meat mixture so it softens slightly and mixes through.
- Pour in the tomato sauce, then season with black pepper, Italian seasoning, and salt. Stir well to combine and warm through. Taste and adjust seasoning.
- Transfer the mixture to a baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake for 25–30 minutes, until the cheese is melted, bubbly, and starting to turn golden.
Best ways to enjoy it
This casserole is hearty on its own but pairs beautifully with bright, crunchy sides. Serve it with a simple green salad (a lemon-olive oil vinaigrette cuts through the richness), or roasted broccoli for extra veg. For a low-carb bread alternative, a warm slice of low-carb high-protein bagel works nicely for sopping up sauce. Garnish with fresh basil or a sprinkle of red pepper flakes for a touch of freshness or heat.
Storage and reheating tips
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. To reheat, place portions in an oven-safe dish and warm at 350°F (175°C) until heated through, or microwave in 30–60 second bursts until hot. If freezing, wrap tightly or place in a freezer-safe container for up to 2–3 months; thaw overnight in the refrigerator before reheating. Always reheat until an internal temperature of 165°F (74°C) is reached for safety.
Helpful cooking tips
- Salt the sliced zucchini lightly and let it sit 10 minutes before cooking if your zucchini is very watery; pat dry to remove excess moisture.
- Brown the meat well—those browned bits add flavor to the whole dish.
- If you prefer a firmer texture, sauté the zucchini a little longer before adding the sauce.
- Use a thicker tomato sauce or cook the sauce down slightly to avoid a watery casserole.
- For a crispier top, broil for the last 1–2 minutes, watching carefully so the cheese doesn’t burn.
Creative twists
- Make it spicy: add a chopped jalapeño or a teaspoon of crushed red pepper.
- Mediterranean spin: swap Italian seasoning for oregano and add diced roasted red peppers and olives.
- Vegetarian swap: replace the beef with cooked lentils or a plant-based ground substitute.
- Extra creamy: dollop spoonfuls of ricotta or cottage cheese across the top before adding mozzarella.
Common questions
Q: How long does this take from start to finish?
A: Plan about 10–15 minutes for prep and 25–30 minutes baking—roughly 40–45 minutes total.
Q: Can I use frozen zucchini?
A: Yes, but thaw and squeeze out excess water first. Frozen zucchini releases more moisture and can make the bake soggy if not drained well.
Q: Can I prepare this ahead and bake later?
A: Absolutely. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if it’s coming straight from the fridge.
Q: Is this suitable for a low-carb or keto diet?
A: Yes. With zucchini as the primary vegetable and modest tomato sauce, this casserole is low in carbs and makes a good option for those following low-carb or keto-oriented meal plans.
Q: Can I freeze the baked casserole?
A: Yes. Cool completely, then freeze in airtight containers for 2–3 months. Thaw overnight in the fridge before reheating.
Conclusion
For another similar low-carb casserole idea with useful variations and tips, see Keto Zucchini Casserole with Ground Beef – Lara Clevenger.
Print
Low-Carb Ground Beef and Zucchini Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low-Carb, Keto
Description
A comforting low-carb casserole combining ground beef and zucchini, ideal for busy weeknights.
Ingredients
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 medium zucchini, sliced (about 3–4 cups)
- 1 cup tomato sauce
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up and cook until no pink remains and it’s nicely browned. Drain any excess fat if needed.
- Slice the zucchini and stir it into the meat mixture so it softens slightly and mixes through.
- Pour in the tomato sauce, then season with black pepper, Italian seasoning, and salt. Stir well to combine and warm through. Taste and adjust seasoning.
- Transfer the mixture to a baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake for 25–30 minutes, until the cheese is melted, bubbly, and starting to turn golden.
Notes
Swap mozzarella for a blend of mozzarella and sharp cheddar for more depth. You can use ground turkey or chicken for a lighter protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American