Dinner

Ground Beef Zucchini Bake (Low Carb) Recipe

Bylina Carter December 9, 2025December 9, 2025

Introduction

This Ground Beef Zucchini Bake is a delicious low-carb dish perfect for weeknight dinners. Combining tender zucchini, savory ground beef, and melted cheese, it’s both hearty and healthy. Easy to prepare and packed with flavor, it’s sure to become a family favorite.

A close-up of a baked casserole in a white rectangular dish with a top layer of melted, golden-brown cheese that is slightly bubbly. Below the cheese, there are round slices of green zucchini with light yellow centers scattered evenly across the surface. Mixed among the zucchini are browned ground meat pieces, visible through the cheese layer, adding texture and a rich brown color. The edges of the dish show some slight browning of the cheese and sauce. The dish is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs zucchini, cut into rounds, salted and patted dry
1 tbsp olive oil

1 medium onion, diced
8 oz mushrooms, diced

½ tsp salt
½ tsp garlic powder

½ tsp onion powder
1 lb ground beef
½ tsp paprika

1 cup marinara sauce
1½ cups shredded mozzarella cheese
2 tsp Italian herb blend

2 tbsp grated Parmesan cheese

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Salt the zucchini rounds and let them sit for 15 minutes, then pat them dry to remove excess moisture.

Step 3: Heat olive oil in a skillet over medium heat and sauté the diced onions for 2–3 minutes until softened.
Step 4: Add the diced mushrooms to the skillet and cook for another 4–5 minutes. Season with salt, garlic powder, and onion powder.
Step 5: Transfer the cooked vegetables to a plate. In the same skillet, brown the ground beef until no longer pink.

Step 6: Stir in additional salt, garlic powder, onion powder, and paprika into the beef. Taste and adjust seasoning as needed.
Step 7: In a 9×13-inch baking dish, combine the zucchini, cooked vegetables, ground beef, marinara sauce, 1 cup of shredded mozzarella, Italian herb blend, and a pinch of salt and pepper. Mix gently to combine.
Step 8: Sprinkle the grated Parmesan cheese evenly over the top and bake for 30 minutes.

Step 9: Remove the dish from the oven, sprinkle the remaining ½ cup of mozzarella cheese on top, and bake until the cheese is melted and bubbly, about 5–7 minutes more.

Tips & Variations

For extra flavor, add fresh basil or oregano to the marinara sauce before baking.
Try substituting ground turkey or chicken for a leaner protein option.

If you prefer softer zucchini, sauté the rounds briefly before assembling the bake.
Add red pepper flakes for a touch of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave in shorter intervals to prevent sogginess.

How to Serve

This dish shows a baked casserole in a round white bowl filled with layers. The bottom layer is a mix of melted cheese and browned meat sauce with visible small chunks of ground beef. On top, there are medium-thick slices of green zucchini with some browned edges, spread evenly across the surface. The top layer is covered with melted cheese that is golden brown in some spots, blending with the meat and zucchini. Small green herb flakes are sprinkled all over the top giving it a fresh look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the bake a day ahead and refrigerate it before baking. Add the final mozzarella topping just before baking to keep the cheese fresh.

Is this recipe suitable for a low-carb diet?

Absolutely! This bake uses zucchini instead of high-carb pasta or potatoes, making it a great low-carb, keto-friendly meal option.

lina Carter