Ingredients
Scale
- 4–5 medium zucchinis, sliced into ¼-inch rounds
- 1 pound lean ground beef (90/10 recommended)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup fresh basil, chopped (for garnish)
Instructions
- Salt zucchini slices and let sit for 15 minutes, then pat dry.
- Sauté onions in olive oil until translucent, add garlic.
- Brown ground beef with seasonings, drain excess fat.
- Add marinara sauce and simmer for 5 minutes.
- Layer in 9×13 dish: sauce, zucchini, meat sauce, cheese.
- Repeat layers, ending with cheese.
- Cover and bake at 375°F for 30 minutes.
- Uncover and bake 15 minutes more until cheese browns.
- Rest 10-15 minutes before serving.
Notes
- Salt and drain zucchini to prevent excess moisture
- Use freshly grated cheese for better melting
- Can be made ahead and refrigerated before baking
- Freezes well for up to 3 months
- Allow to rest before serving for easier portioning
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 23g
Keywords: zucchini casserole, ground beef casserole, low carb dinner, healthy casserole, make ahead meal