A hearty, low-carb casserole made with layers of seasoned ground beef, fresh zucchini, rich tomato sauce, and plenty of melted cheese. It’s family-friendly, easy to prepare, and perfect for meal prep.

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

Ingredients

• 1 lb (450 g) lean ground beef
• 3 medium zucchini, sliced into ¼-inch rounds or lengthwise strips
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1½ cups marinara or pasta sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the zucchini

• Preheat oven to 375°F (190°C).
• Slice zucchini and lightly sprinkle with salt.
• Let sit for 10–15 minutes to release moisture.
• Pat dry thoroughly with paper towels.

2. Cook the beef

• Heat olive oil in a large skillet over medium heat.
• Cook onion for 3–4 minutes until softened.
• Add garlic and cook for 30 seconds.
• Add ground beef and cook until browned.
• Drain excess fat if needed.
• Stir in marinara sauce, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
• Simmer for 5 minutes.

3. Assemble

In a greased 9×13-inch baking dish:

• Spread a thin layer of meat sauce.
• Layer zucchini slices.
• Sprinkle mozzarella.
• Repeat layers until ingredients are used.
• Finish with remaining mozzarella and Parmesan cheese.

4. Bake

• Cover with foil and bake for 30 minutes.
• Remove foil and bake another 10–15 minutes, until golden and bubbly.
• Rest for 10 minutes before serving.

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Nutrition Information (Approximate Per Serving)

• Calories: 360
• Protein: 29 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Sugars: 5 g
• Fat: 23 g
• Saturated Fat: 10 g
• Cholesterol: 85 mg
• Sodium: 670 mg
• Potassium: 720 mg
• Calcium: 320 mg
• Iron: 3 mg

Nutrition values are estimates and vary depending on the ingredients used.

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Tips

• Salting the zucchini first helps prevent a watery casserole.
• Use 90–93% lean beef for less grease.
• Add mushrooms, spinach, or bell peppers for extra vegetables.
• For extra flavor, mix a teaspoon of red pepper flakes into the meat sauce.
• Let the casserole rest before slicing so it holds together.

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Bake at 350°F (175°C) for 15–20 minutes or microwave individual servings for 2–3 minutes.

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Variations

• Low-Carb: Use a no-sugar-added marinara sauce.
• Spicy: Add diced jalapeños or crushed red pepper.
• Turkey Version: Substitute ground turkey or chicken.
• Extra Cheesy: Add ricotta or cottage cheese between the layers.
• Keto: Use full-fat cheese and a keto-friendly marinara.

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Frequently Asked Questions

Q: Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: Do I need to peel the zucchini?
No. The skin becomes tender during baking and adds color and nutrients.

Q: How do I keep it from becoming watery?
Salt the zucchini, let it sit for 10–15 minutes, then pat it dry well before layering.

Q: Can I freeze it before baking?
Yes. Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.

Q: What can I serve with it?
A green salad, garlic bread, roasted vegetables, or cauliflower rice pair well.

Q: Can I use yellow squash?
Absolutely. Yellow squash works just as well or can be mixed with zucchini.

Q: Is this gluten-free?
Yes, as long as your marinara sauce is certified gluten-free.

Q: Can I add more vegetables?
Yes. Mushrooms, spinach, peppers, or chopped kale are excellent addition