Can I use frozen zucchini instead of fresh?

Frozen zucchini works in a pinch, but fresh gives the best texture. If using frozen, thaw and squeeze out as much moisture as possible before adding—it helps prevent the casserole from getting watery.

What if I don’t have cream cheese?

No cream cheese? No problem. Substitute with mascarpone or even a dollop of ricotta for a slightly different, but still rich and creamy, texture.

How do I prevent the casserole from getting watery?

Zucchini is naturally high in water. If you want extra insurance, salt the cubed zucchini and let it sit for 10 minutes, then blot with paper towels to draw out moisture before adding to the casserole.

Can I prepare this casserole ahead of time?

Absolutely! Assemble everything up to a day in advance, cover tightly, and refrigerate. Bake when ready—just add a few extra minutes to the oven time if baking from cold.

Keto Zucchini Beef Casserole Recipe

Name: Keto Zucchini Beef Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 lb ground beef; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp Italian seasoning; 1 tsp sea salt; 1/2 tsp black pepper; 2 medium zucchini, cubed; 4 oz cream cheese, softened; 1/2 cup cheddar cheese, shredded and divided; 1/2 cup mozzarella cheese, shredded and divided; Parsley, chopped

Description

This Keto Zucchini Beef Casserole is a hearty, low-carb dish loaded with seasoned ground beef, tender zucchini, and a creamy, cheesy topping. Perfect for a filling family dinner, this casserole packs plenty of flavor and protein while staying keto-friendly. It’s easy to prepare, full of comforting tastes, and topped with golden, melted cheese for a satisfying meal everyone will love.

Ingredients

Units Scale

Beef Base

1 1/2 lb ground beef
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Italian seasoning
1 tsp sea salt
1/2 tsp black pepper

Vegetables

2 medium zucchini, cubed

Creamy Cheese Mixture

4 oz cream cheese, softened
1/2 cup cheddar cheese, shredded and divided
1/2 cup mozzarella cheese, shredded and divided

Garnish

Parsley, chopped

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole or baking dish.
Cook the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned and crumbled, about 5-7 minutes. Drain excess fat if needed. Stir in the garlic powder, onion powder, Italian seasoning, sea salt, and black pepper. Mix well to evenly coat the beef with the seasonings.
Add the Zucchini: Add the cubed zucchini to the skillet and cook with the beef for 3-4 minutes, just until slightly tender (it will finish cooking in the oven).
Mix in Cream Cheese: Add the softened cream cheese to the skillet and stir until melted and fully incorporated with the beef and zucchini mixture.
Layer the Casserole: Transfer the beef and zucchini mixture into the prepared casserole dish. Sprinkle half of the cheddar and half of the mozzarella cheese over the top, mixing gently.
Add Remaining Cheese: Sprinkle the remaining cheddar and mozzarella cheese evenly on top of the casserole for an extra cheesy layer.
Bake: Bake in the preheated oven for 18-22 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Garnish & Serve: Remove from the oven. Let it rest for 5 minutes, then garnish with chopped parsley before serving.

Notes

If you prefer a spicier casserole, add red pepper flakes or diced jalapeños to the beef mixture.
You can substitute turkey or chicken for ground beef to lower the fat content.
Drain the zucchini well if it releases too much water when baking to prevent a watery casserole.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6th of casserole
Calories: 340
Sugar: 3g
Sodium: 690mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 6g
Fiber: 1g
Protein: 25g
Cholesterol: 85mg