Zucchini rounds form the bottom layer of this casserole, with small beef meatballs on top, then marinara sauce and mozzarella. It bakes in one 9×13 inch dish, covered at first and uncovered for the last stretch so the cheese turns bubbly and golden. The recipe makes 6 servings and each has 6 grams of carbohydrates.
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Prep takes 15 minutes and baking takes 40, so the total is 55 minutes.
What Goes in the Dish
The card at the bottom has the amounts. These are the parts that matter.
- Zucchini (2 medium, sliced into rounds): the low-carb base. It adds moisture and a soft texture under the meatballs.
- Ground beef (1 pound): ground turkey works too. Ground chicken or pork changes the taste.
- Parmesan (1/2 cup, grated) and mozzarella (1/2 cup, shredded): the Parmesan goes into the meatballs and the mozzarella melts on top.
- Egg (1 large): binds the meatballs.
- Garlic (2 cloves, minced), Italian seasoning (1 teaspoon), salt (1 teaspoon) and black pepper (1/2 teaspoon): the seasoning for the meat.
- Sugar-free marinara sauce (1 cup): it keeps the dish low in carbs.
- Fresh basil (1/4 cup, chopped): optional, for garnish.
Building the Casserole
Heat the oven to 375°F (190°C). Mix the beef, Parmesan, egg, garlic, Italian seasoning, salt and pepper by hand until well combined, and shape the mixture into small meatballs about 1 inch across.
Layer the zucchini evenly on the bottom of a greased 9×13 inch baking dish. Set the meatballs on top, spaced out so they cook evenly. Pour the marinara over the meatballs and zucchini and sprinkle the mozzarella over the sauce.
Cover the dish with aluminum foil and bake for 25 minutes. Take off the foil and bake another 15 minutes, until the meatballs are cooked through and the cheese is bubbly and golden. Let it cool for a few minutes, then garnish with basil if you like.
Small Details That Help
- Use real ingredients. Fresh zucchini, good ground meat and real cheese make the difference in a dish with so few parts.
- Vary the herbs. Fresh thyme, oregano or a pinch of red pepper flakes can go in alongside the Italian seasoning.
- Foil or lid. If the baking dish has a lid, it can stand in for the foil during the first 25 minutes.
- Dish size. A similar-sized casserole dish works if you do not have a 9×13 inch one.
Ways to Change It
- Onions or bell peppers: mix finely chopped onions or bell peppers into the meatball mixture for crunch and sweetness.
- Cheeses: cheddar for a sharper taste, or goat cheese for a creamy twist.
- More vegetables: spinach, mushrooms or diced eggplant fit in without making the dish less low-carb.
- Different meat: ground chicken or pork instead of beef.
What to Serve With It
A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing adds crunch. Cauliflower rice or mashed cauliflower are low-carb sides that go well with the sauce. For a drink, sparkling water with lemon or herbal tea.
Nutrition per Serving
A serving has approximately 320 calories, 20 grams of fat (8 grams saturated), 6 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 25 grams of protein and 800 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Prepare it up to the baking stage, cover it, and refrigerate for up to 24 hours. Bake it when you are ready, and add a few extra minutes if it is cold from the refrigerator.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in the microwave or oven until warmed through.
Can I freeze it?
Yes. Bake it, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It keeps for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Which sauce can replace marinara?
Homemade tomato sauce, pesto or a creamy Alfredo sauce each give a different flavor. Choose one that is low in carbs to keep the dish low-carb.
Can I make it dairy-free?
Replace the cheeses with dairy-free alternatives such as cashew cheese, or use nutritional yeast for a cheesy flavor. Coconut cream can stand in for dairy-based sauces.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Zucchini Meatball Casserole: Easy and Delicious!
Ingredients
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground beef, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
Form the meat mixture into small meatballs, about 1 inch in diameter.
In a greased 9×13 inch baking dish, layer the sliced zucchini evenly on the bottom.
Place the meatballs on top of the zucchini layer.
Pour the marinara sauce evenly over the meatballs and zucchini.
Sprinkle the shredded mozzarella cheese on top of the sauce.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the meatballs are cooked through and the cheese is bubbly and golden.
Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
For added flavor, try mixing in some chopped onions or bell peppers into the meatball mixture.
You can substitute the ground beef with ground chicken or pork for a different taste.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 20g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 12g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 1g |
| Protein Content | 25g |
| Cholesterol Content | 90mg |