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