Zucchini Ground Beef Casserole

A delicious keto zucchini casserole.


  • 1 lb 80% lean ground beef
  • 2 cups shredded mozzarella
  • 1 cup low sugar marinara sauce
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 2 zucchini, sliced thin
  • 3 tsp minced garlic, divided
  • Oregano
  • Parsley


Meal Prep and Garlic Cream Sauce

  • Slice the zucchini into thin slices with vegetable peeler.
  • To be sure dish isn’t watery, dry the sliced zucchini out. First salt it and allow it to sit for 10 minutes. Then pat dry with a paper towel. Place it in an air fryer for 5 minutes.
  • Alternatively, you can follow the same process, but grill or bake the zucchini in the oven for 10 minutes.
  • While lightly crisping zucchini, melt 2 tbsp butter over medium heat in saucepan.
  • Once melted, stir in 2 tsp minced garlic until lightly browned.
  • Once the garlic browns, add 1 cup heavy cream to saucepan
  • Stir frequently, until sauce thickens (5-10 minutes).
  • Once the sauce thickens, add low sugar marinara sauce. Stir well.


While cooking sauce…

  • Preheat oven to 350 degrees F.
  • Brown ground beef in large skillet.
  • While meat browns, add 1 tsp minced garlic and season to taste with oregano.
  • Mix in diced onion while the beef browns.
  • Once browned, pour thickened sauce over beef mixture and stir.

Combine And Bake…

  • Spray a casserole dish with non-stick cooking spray.
  • Layer crisped zucchini on the bottom of the dish.
  • Top the zucchini layer with beef mixture.
  • Sprinkle the cheese on top and bake for 20 minutes.


Keywords: Zucchini Ground Beef Recipes, Layered Zucchini Ground Beef Casserole, Zucchini Recipes Keto