Low Carb Ground Beef Zucchini Casserole
This cheesy ground beef zucchini casserole layers seasoned meat, fresh zucchini, and melted mozzarella into a hearty, low-carb dinner that comes together easily.
Ingredients
- Ingredients
- 2 medium zucchini about 2 pounds, sliced into ½" rounds
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 can mushrooms, drained chopped
- 1 pound lean ground beef
- 1 cup corn
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 jar low sugar spaghetti sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F.
- Slice your zucchini, layer them on paper towels and then sprinkle with salt. Let them rest for 15 minutes, rinse, and pat dry. While that's happening, you can work on the meat sauce.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about two minutes until it starts to soften. Add the minced garlic, drained mushrooms, and ground beef, breaking the meat up with a spoon as it cooks. Keep stirring until the beef is fully browned with no pink remaining for about five minutes. Stir in the sauce, corn, Italian seasoning, salt, and pepper, then take it off the heat.
- Now for the layering. Spray an 8x8 baking dish with oil, and spread half of the beef mixture as your base. Arrange half of the zucchini slices over the meat, then top with half of the mozzarella. Repeat with the remaining beef, zucchini, and cheese.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and starting to get those nice golden spots on top.
- Let the casserole rest for 10 minutes before you cut into it. It needs that time to firm up a little so it actually slices instead of falling apart into a pile.