A hearty, cheesy, low-carb casserole packed with zucchini, seasoned ground beef, cottage cheese, and melted cheddar. It’s perfect for a healthy family dinner or meal prep.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

2 cups zucchini, sliced or diced
1 lb (450g) lean ground beef
½ cup cottage cheese
1½ cups shredded cheddar cheese, divided
2 large eggs
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp oregano
Salt and black pepper, to taste
2 tbsp chopped fresh parsley or cilantro (for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook the Beef

Heat olive oil in a large skillet over medium heat.

Add:

Onion
Bell pepper

Cook for 3–4 minutes until softened.

Add garlic and cook for 30 seconds.

Stir in the ground beef and cook until browned. Drain excess fat if necessary.

Mix in:

Chili powder
Cumin
Smoked paprika
Oregano
Salt
Black pepper

Cook for another 2 minutes.

3. Prepare the Filling

In a large bowl combine:

Zucchini
Cottage cheese
Eggs
1 cup shredded cheddar cheese

Fold in the cooked beef mixture until well combined.

4. Assemble

Transfer the mixture to the prepared baking dish.

Top with the remaining ½ cup cheddar cheese.

5. Bake

Bake uncovered for 35–40 minutes, or until the center is set and the cheese is bubbly and golden.

6. Serve

Let rest for 10 minutes before slicing.

Garnish with parsley or cilantro.

Serving Suggestions

Fresh green salad
Guacamole
Salsa
Sour cream
Mexican cauliflower rice
Roasted vegetables

Nut Information

Contains Tree Nuts? No

Contains Peanuts? No

This recipe is naturally nut-free.

Contains:

Dairy (cheddar cheese, cottage cheese)
Eggs

Cross-Contamination Tip: If serving someone with severe nut allergies, check packaged cheese and seasonings for allergen labeling.

Storage

Refrigerator: 4 days in an airtight container.

Freezer: Up to 3 months.

Reheating:

Oven: 350°F (175°C) for 15 minutes
Microwave: 2–3 minutes per serving

Frequently Asked Questions (Q&A)

Q1. Can I substitute ground turkey or chicken?

Yes. Ground turkey or chicken works well for a lighter version.

Q2. Can I make this vegetarian?

Yes. Replace the ground beef with black beans, lentils, or a plant-based meat alternative.

Q3. How do I keep the casserole from becoming watery?

Salt the zucchini slices lightly and let them sit for 10–15 minutes. Pat dry with paper towels before using.

Q4. Can I prepare it ahead of time?

Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q5. Is this recipe keto-friendly?

Yes. It’s relatively low in carbohydrates and suitable for many low-carb diets.

Q6. Can I use mozzarella instead of cheddar?

Absolutely! Mozzarella, Monterey Jack, Pepper Jack, or a Mexican cheese blend all work well.

Q7. Can I add more vegetables?

Yes. Mushrooms, spinach, corn, tomatoes, or jalapeños make excellent additions.

Q8. Can I freeze leftovers?

Yes. Cool completely, wrap tightly, and freeze for up to 3 months.

Q9. What can I serve with this bake?

A crisp salad, avocado slices, salsa, sour cream, or cauliflower rice pair perfectly.

Q10. How do I know it’s fully cooked?

The casserole is done when the center is set, the cheese is golden brown, and the internal temperature reaches 160°F (71°C).

Tex-Mex Zucchini Bake

Ingredients