Zucchini Casserole with Ground Beef
An easy and delicious low carb casserole!
Servings: 4
Calories: 543kcal
Ingredients
- 1-2 tablespoons olive oil for cooking
- 1 onion medium yellow, chopped
- 3 garlic cloves minced
- 1 pound ground beef
- 14 oz can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- ½ cup Parmesan cheese shredded
- 1 pound zucchini sliced
- 1 cup cheese Italian blend
Instructions
- Heat oil in skillet on medium heat. Add onions and cook 2-3 minutes until softened but not brown.1-2 tablespoons olive oil, 1 onion
- Add ground beef. Break up the meat and cook, stirring regularly, until fully brown, about 4-5 minutes. (Drain any excess fat at this point, if applicable)1 pound ground beef
- Add Italian seasoning, salt and pepper and minced garlic. Stir and cook for one minute.1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 3 garlic cloves
- Add diced tomatoes, tomato paste and water. Mix well to make a sauce. Bring to a boil, then lower the heat and simmer, uncovered, for 7-10 minutes.14 oz can diced tomatoes, 2 tablespoons tomato paste, ½ cup water
- Add Parmesan cheese and zucchini and stir until well coated in sauce. Remove from heat.½ cup Parmesan cheese, 1 pound zucchini
- Transfer mixture to a 2- to 3- quart casserole dish. Top with shredded Italian cheese.1 cup cheese
- Cover and bake in a 375F oven for 30 minutes. Remove cover and bake an additional 10 to 15 minutes uncovered. Remove from oven and allow to rest at least 10 minutes before serving.
Video
Nutrition
Calories: 543kcal | Carbohydrates: 14g | Protein: 34g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 1251mg | Potassium: 974mg | Fiber: 4g | Sugar: 8g | Vitamin A: 867IU | Vitamin C: 34mg | Calcium: 454mg | Iron: 5mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.