Ground Beef Zucchini Bake (Low Carb)

This Ground Beef Zucchini Bake is your weeknight dinner hero: hearty, flavorful, and naturally low in carbs without sacrificing a bit of comfort. With layers of savory ground beef, tender zucchini, herbs, and melty cheese baked to golden perfection, it’s everything you love about a casserole—minus the heavy carbs.

I just want to say thank you so much for being here. Whether you’re following a low-carb lifestyle, eating gluten-free, or simply looking for a new dinner that everyone at the table will love—this one’s a keeper. Want more low-carb recipes like this delivered to your inbox? Subscribe below and let’s make dinner stress-free and satisfying!

What Is a Ground Beef Zucchini Bake?

This dish is a simple, cheesy, savory casserole made with ground beef and zucchini as the star ingredients. Think lasagna vibes without the noodles, or a shepherd’s pie without the potatoes. It’s baked until bubbling and golden on top, and it’s packed with flavor from garlic, onion, and Italian herbs.

It’s keto-friendly, gluten-free, low-carb, and completely delicious.

Why You’ll Love This Ground Beef Zucchini Bake

• Low carb, high flavor
• Naturally gluten-free and family-friendly
• Great for meal prep and leftovers
• Budget-friendly and pantry-staple based
• One dish = fewer dishes to clean
• A perfect way to use summer zucchini

What Does It Taste Like?

This bake is savory, cheesy, and satisfying. The zucchini softens into tender, juicy layers that soak up the beefy tomato-herb sauce. The cheese forms a melty, golden topping that pulls everything together. It’s the kind of dish that feels indulgent but is secretly healthy.

Benefits of This Recipe

• Only 10 net carbs per serving
• Freezes and reheats like a dream
• Customizable with your favorite veggies or cheeses
• Great for sneaking in more veggies for picky eaters
• Comfort food that fits a low-carb lifestyle

Ingredients for Ground Beef Zucchini Bake

• 1 lb ground beef (85/15 or leaner)
• 2 medium zucchini, thinly sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup marinara or low-carb tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon olive oil
• Optional: crushed red pepper flakes, fresh basil for garnish

Tools You’ll Need

• 9×9 or 8×8 baking dish
• Skillet for browning meat
• Knife and cutting board
• Mandoline (optional for slicing zucchini evenly)
• Spoon or spatula for layering

Ingredient Additions & Substitutions

• Make it spicy: Add red pepper flakes or hot Italian sausage
• Add more veggies: Mushrooms, spinach, or bell peppers work great
• Cheese options: Use cheddar, gouda, or provolone for different flavor profiles
• Ground turkey or chicken: Easy swap for a lighter version
• No tomato sauce? Use a mix of diced tomatoes and tomato paste

How to Make Ground Beef Zucchini Bake

1. Preheat oven to 375°F (190°C). Lightly grease your baking dish.
2. Cook the beef: In a skillet over medium heat, add olive oil and sauté onions until soft (about 3–4 minutes). Add garlic and cook 30 seconds. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Stir in marinara and simmer for 5 minutes.
3. Prep the zucchini: While the beef simmers, thinly slice zucchini into rounds. Pat dry with paper towels to remove excess moisture (important for avoiding a watery bake).
4. Assemble the bake:
   • Spread a spoonful of beef mixture on the bottom of your dish.
   • Layer zucchini slices over the beef.
   • Add another layer of beef, then a sprinkle of mozzarella.
   • Repeat until all ingredients are used, finishing with a generous layer of cheese and parmesan on top.
5. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
   Optional: broil for 2–3 minutes for a crispier cheese crust.
6. Cool slightly before serving—this helps it set for easier slicing!

Pro Tip: Let it rest 10 minutes before slicing to avoid watery portions.

What to Serve with Zucchini Beef Bake

Keep it low-carb with these pairings:

• Simple side salad with olive oil & lemon
• Roasted green beans or asparagus
• Cauliflower mash or cauliflower rice
• Garlic sautéed spinach
• A crisp glass of white wine or sparkling water

Tips for the Best Zucchini Bake

• Salt or blot zucchini before baking to reduce moisture
• Use a thick, low-sugar marinara to avoid excess liquid
• Layer cheese throughout—not just on top—for maximum gooeyness
• Broil at the end for a bubbly, browned cheese crust
• Store leftovers in individual portions for easy grab-and-go lunches

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze fully baked and cooled portions for up to 2 months
• Reheat: Microwave or bake at 350°F until heated through
• Note: Texture of zucchini may soften after freezing, but flavor stays intact

Frequently Asked Questions

Can I use frozen zucchini?

Fresh is best for texture, but you can use frozen if well-drained and patted dry.

Is this recipe keto?

Yes! As long as your marinara is low in sugar, this dish is very keto-friendly.

Can I make this dairy-free?

Sure! Use your favorite dairy-free cheese alternatives and skip the parmesan.

How do I keep it from getting watery?

Use thin, patted-dry zucchini slices, and let the dish cool a bit before cutting. You can also pre-bake zucchini slices for 10 minutes to reduce moisture.

Conclusion

This Ground Beef Zucchini Bake is everything you want in a cozy dinner: flavorful, melty, low in carbs, and full of wholesome ingredients. Whether you’re watching your carbs or just want a new way to use up all that summer zucchini, this bake is a weeknight win.

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