Ground beef zucchini bake is the perfect comfort food for anyone looking for a hearty, flavorful, and low-carb meal. Packed with protein-rich ground beef, fresh zucchini, mushrooms, and a rich layer of marinara sauce topped with melted cheese, this dish delivers all the satisfaction of a baked casserole without the extra carbs. It’s simple to make, family-friendly, and makes for a fantastic weeknight dinner. Plus, it’s a one-pan wonder—making cleanup a breeze. Whether you’re following a low-carb lifestyle or just want a lighter take on a classic bake, this recipe will quickly become one of your go-to favorites.
Why You’ll Love This Ground Beef Zucchini Bake
- Low-Carb & Keto-Friendly – Perfect for anyone watching their carbs while still enjoying a hearty meal.
- One-Dish Meal – Protein, veggies, and cheese all baked together for an easy, balanced dinner.
- Customizable – Swap out proteins or veggies to suit your taste.
- Great for Meal Prep – Reheats beautifully, making it perfect for next-day lunches or make-ahead dinners.
Ingredients
- 1 ½ lbs zucchini, cut into rounds (salted & patted dry)
- 1 tbsp olive oil
- 1 medium onion, diced
- 8 oz mushrooms, diced
- 1 tsp salt (divided)
- 1 tsp garlic powder (divided)
- 1 tsp onion powder (divided)
- 1 tsp paprika
- 1 lb ground beef
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tsp Italian herb blend
- 2 tbsp grated Parmesan cheese
Step-by-Step: How to Make Ground Beef Zucchini Bake
- Prepare the vegetables: Warm olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 2–3 minutes, then stir in the mushrooms and cook for another 4–5 minutes. Season with half of the salt, garlic powder, and onion powder.
- Cook the beef: Using the same skillet, add the ground beef. Break it up with a wooden spoon and cook until browned. Stir in the remaining salt, garlic powder, onion powder, and paprika.
- Assemble the bake: In a 9×13-inch baking dish, combine the zucchini slices, sautéed vegetables, ground beef, marinara sauce, 1 cup of mozzarella, Italian herbs, and pepper. Mix well. Top with Parmesan cheese.
- Bake: Place in a preheated 400°F oven for 30 minutes. Remove, sprinkle with remaining mozzarella, and return to bake until the cheese is melted and bubbly.
Helpful Tips
- Make it ahead: Assemble the casserole a day in advance, cover it, and refrigerate until ready to bake.
- Moisture tip: Salt the zucchini slices and let them rest for 10–15 minutes, then pat them dry to prevent excess water in the bake.
- Use full-fat cheese: It melts better and adds richness.
Substitutions and Variations
- Veggie swaps: Enhance the dish with additions like spinach, bell peppers, or eggplant.
- Different proteins: Substitute ground beef with ground chicken, turkey, pork, or lamb.
- Spice it up: For extra heat, sprinkle in crushed red pepper flakes or add diced jalapeños.
- Cheese lovers: Mix in ricotta or cream cheese for extra creaminess.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil or use a freezer-safe container for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
Nutritional Information (per serving)
- Calories: 348 kcal
- Carbohydrates: 9g
- Protein: 23g
- Fat: 25g
- Fiber: 2g
- Sugar: 6g
Serving Suggestions
- Pair with a crisp green salad for a complete meal.
- Serve alongside cauliflower rice or zoodles for an extra low-carb option.
- Add a slice of garlic bread for a satisfying side (if not following a strict low-carb diet).
Frequently Asked Questions About Ground Beef Zucchini Bake
1. Can I make this dish ahead of time?
Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours. When ready to eat, bake as instructed.
2. How do I prevent the zucchini from becoming watery?
Salt the zucchini slices and let them sit for 10–15 minutes before patting them dry. This helps remove excess moisture.
3. Can I make this dairy-free?
Yes! Use dairy-free cheese alternatives and a creamy cashew-based sauce instead of traditional cheese.
4. Is this recipe keto-friendly?
Yes! With only 9 grams of carbs per serving, it fits perfectly into a keto meal plan.
5. Can I freeze this casserole?
Definitely. Prepare and bake it first, then let it cool completely before freezing. Reheat in the oven for best results.
Conclusion
Thank you for trying this Ground Beef Zucchini Bake! It’s one of my favorite easy, low-carb dinners because it’s hearty, flavorful, and comes together without much fuss. Whether you’re meal-prepping for the week or making a cozy family dinner, this dish delivers on taste and convenience. I hope you enjoy every bite as much as I do. Happy cooking, and thank you for being part of this food-loving community!
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Ground Beef Zucchini Bake Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Ground Beef Zucchini Bake is a hearty, low-carb casserole packed with fresh zucchini, savory ground beef, marinara, and melted cheese. Perfect for an easy weeknight dinner or meal prep, this flavorful dish brings comfort to the table without the extra carbs.
Ingredients
1 ½ lbs zucchini, sliced into rounds (salted & patted dry)
1 tbsp olive oil
1 medium onion, diced
8 oz mushrooms, diced
1 tsp salt (divided)
1 tsp garlic powder (divided)
1 tsp onion powder (divided)
1 tsp paprika
1 lb ground beef
1 cup marinara sauce
1 ½ cups shredded mozzarella cheese
2 tsp Italian herb blend
2 tbsp grated Parmesan cheese
Instructions
- Prepare the vegetables: Warm olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 2–3 minutes, then stir in the mushrooms and cook for another 4–5 minutes. Season with half of the salt, garlic powder, and onion powder.
- Cook the beef: Using the same skillet, add the ground beef. Break it up with a wooden spoon and cook until browned. Stir in the remaining salt, garlic powder, onion powder, and paprika.
- Assemble the bake: In a 9×13-inch baking dish, combine the zucchini slices, sautéed vegetables, ground beef, marinara sauce, 1 cup of mozzarella, Italian herbs, and pepper. Mix well. Top with Parmesan cheese.
- Bake: Place in a preheated 400°F oven for 30 minutes. Remove, sprinkle with remaining mozzarella, and return to bake until the cheese is melted and bubbly.
Notes
Assemble the dish ahead of time and refrigerate for up to 24 hours before baking.
Salt zucchini slices and pat dry to reduce excess moisture.
Swap ground beef for chicken, turkey, or pork for a different flavor.
Add extra veggies like spinach or bell peppers for more variety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 348
- Carbohydrates: 9g
- Protein: 23g