Low Carb Zucchini Noodle Bake With Ground Beef
The short version: A low carb zucchini noodle bake with ground beef that's hearty, cheesy, and uses one trick to keep the noodles from turning into soup.
Equipment
- Spiralizer
- 10-inch Cast Iron Skillet
- 9x13 Baking Dish
- Colander
Ingredients
For the Zucchini
- 4 medium zucchini (about 2 lbs)
- 1 teaspoon salt
For the Meat Sauce
- 1 tablespoon olive oil
- 1.5 lbs ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes (no added sugar)
- to taste salt and pepper
For Assembly
- 1 cup full-fat ricotta
- 2 cups shredded mozzarella (freshly shredded)
- for garnish fresh basil leaves
- for garnish flaky salt (like Maldon)
Instructions
- Spiralize or slice zucchini into ribbons about 1/4 inch thick. Toss with 1 teaspoon salt and let sit in a colander for 15 minutes. Press gently with a clean dish towel to remove excess moisture.
- While zucchini drains, heat olive oil in a large skillet over medium-high heat. Add ground beef and let sear undisturbed for 4 minutes, then break apart and cook until browned.
- Add diced onion to the beef and cook 3 minutes until translucent. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook 30 seconds until fragrant.
- Pour in crushed tomatoes. Bring to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until sauce is thick enough that a spoon trail stays visible. Season with salt and pepper.
- Spread a thin layer of sauce in a 9x13 baking dish. Layer half the zucchini noodles, half the ricotta in dollops, half the meat sauce. Repeat layers, then top with all the shredded mozzarella.
- Cover tightly with foil and bake at 375°F for 15 minutes. Remove foil, increase oven to 400°F, and bake 10-12 minutes more until cheese is deep brown and bubbling at edges.
- Let rest 5 minutes before serving. Top with fresh basil and a pinch of flaky salt.
Notes
Storage: Refrigerate in airtight container up to 4 days. Reheat in 350°F oven for 15 minutes to restore crispy cheese. Freeze unbaked, wrapped tightly, up to 3 months; thaw overnight and bake as directed, adding 10 minutes covered time. Key success tips: Do not skip salting the zucchini – it prevents the bake from becoming watery. Use full-fat dairy for best texture and browning. Let the casserole rest 5 minutes before cutting for clean layers.