Description

A cozy, low-carb casserole made with savory ground beef, zucchini slices, and a cheesy topping. This hearty and satisfying dish is gluten-free, meal-prep friendly, and perfect for a comforting weeknight dinner.

Ingredients

1 lb lean ground beef

2 medium zucchinis, sliced into thin rounds

1 small onion, diced

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp paprika

Salt and pepper to taste

1 cup crushed tomatoes

1/2 cup sour cream or plain Greek yogurt

1 1/2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 tbsp olive oil

1/4 cup fresh parsley, chopped

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Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté for 3-4 minutes until fragrant and translucent.
Add ground beef and cook until browned, breaking it apart. Drain excess fat.
Stir in crushed tomatoes, oregano, paprika, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.
Grease a 9×13-inch baking dish. Layer half the zucchini slices on the bottom.
Spoon half the beef mixture over the zucchini, dot with half the sour cream, and sprinkle with half the cheddar cheese.
Repeat the layers with remaining zucchini, beef, sour cream, and cheddar. Top with mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and golden.
Let cool for 5 minutes. Top with chopped parsley before serving.

Notes

Pat zucchini slices dry to prevent excess moisture.

Can be assembled a day in advance and refrigerated before baking.

Swap ground beef for turkey or chicken for a leaner option.

Greek yogurt can replace sour cream.

Freezes well for up to 2 months when tightly covered.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 368
Sugar: 4g
Sodium: 430mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 7g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg