Ground Beef Zucchini Bake

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Total Time: 50–55 minutes

• Difficulty Level: Easy

• Servings: 6

• Type: Dinner / Main Dish

• Dietary Info: Low Carb, Keto-Friendly, Gluten-Free, High Protein

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Ingredients

For the Beef Mixture

• 1 lb (450g) ground beef (85–90% lean)

• 1 tablespoon olive oil (if needed)

• ½ medium onion, finely chopped

• 2 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes, drained

• 2 tablespoons tomato paste

• 1 teaspoon dried Italian seasoning

• ½ teaspoon paprika

• Salt and pepper, to taste

For the Zucchini Layer

• 2 medium zucchinis, thinly sliced

• ½ teaspoon salt

• ½ teaspoon garlic powder

• 1 tablespoon olive oil or avocado oil

For the Cheese Topping

• 1 ½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• ¼ teaspoon crushed red pepper flakes (optional)

Optional Add-ins

• ½ cup ricotta or cottage cheese (for added creaminess)

• ½ cup chopped spinach or kale

• Fresh basil or parsley for garnish

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Kitchen Tools You’ll Need

• 9×13-inch baking dish or casserole dish

• Large skillet

• Cutting board and knife

• Cheese grater (if using block cheese)

• Mixing spoon or spatula

• Paper towels or clean kitchen towel (to blot zucchini)

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Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or oil.

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Step 2: Prepare the Zucchini

Thinly slice the zucchinis into ⅛- to ¼-inch thick rounds using a sharp knife or mandoline.

Place the slices in a bowl and toss with ½ teaspoon salt. Let sit for 10–15 minutes to draw out moisture. Then blot them with paper towels or a clean towel to remove excess water.

Why this step matters: Zucchini holds a lot of water, which can make the bake soggy if not properly drained.

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Step 3: Cook the Ground Beef Mixture

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. If the beef is lean, add 1 tablespoon olive oil to help it cook evenly.

Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic, cooking for another 30 seconds until fragrant.

Add the drained tomatoes, tomato paste, Italian seasoning, paprika, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens slightly. Remove from heat.

Optional step: Stir in ½ cup ricotta or chopped greens at this stage for extra nutrition.

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Step 4: Assemble the Bake

Layer half of the zucchini slices in the bottom of the prepared baking dish. Spread half of the beef mixture over the zucchini.

Repeat with the remaining zucchini slices, followed by the rest of the beef mixture.

Top with the shredded mozzarella and grated Parmesan. Sprinkle with red pepper flakes if you like a touch of heat.

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Step 5: Bake

Place the dish in the oven and bake for 30–35 minutes, or until the cheese is bubbly and golden brown and the zucchini is fork-tender.

If needed, broil for the last 2–3 minutes to brown the top.

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Step 6: Cool and Serve

Let the casserole cool for 5–10 minutes before slicing. Garnish with fresh basil or parsley and serve warm.

Serving Suggestions

This low-carb bake is satisfying enough to stand alone but pairs well with:

• A crisp green salad with lemon vinaigrette

• Steamed broccoli or roasted cauliflower

• Garlic sautéed spinach

• Keto-friendly bread or almond flour rolls

Storage and Reheating

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

• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight before reheating.

• Reheat: Microwave individual portions or bake at 350°F (175°C) until warmed through.

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Make-Ahead Tips

You can assemble this dish up to 24 hours in advance. Cover tightly with foil or wrap and store in the fridge. Just bake when you’re ready, adding 5 extra minutes to the baking time.

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Nutritional Information (Per Serving – Based on 6 servings)

Note: Nutrition varies by brand of cheese and beef used.