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Low-carb zucchini taco casserole dish served in a bowl

Low-Carb Zucchini Taco Casserole

A delicious low-carb casserole that combines the flavors of Taco Night with baked zucchini, perfect for satisfying your taco cravings while maintaining a healthier diet.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Low Carb, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium zucchinis, sliced Thinly sliced for even cooking
  • 1 lb ground beef Can substitute with ground turkey or chicken
  • 1 packet taco seasoning Adjust spice level to preference
  • 1 cup Pepper Jack cheese, shredded For a spicy flavor
  • 1 cup cheddar cheese, shredded For a rich flavor
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (optional) Can be added for extra flavor
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
  3. Add ground beef and taco seasoning to the skillet. Cook until the beef is browned.
  4. In a baking dish, layer the sliced zucchini on the bottom.
  5. Spread the cooked beef mixture over the zucchini. Top with diced tomatoes if using.
  6. Sprinkle Pepper Jack and cheddar cheese on top.
  7. Cover with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
  9. Let it cool for a few minutes before serving.

Notes

Serve warm with a side salad, avocado slices, or offer some sour cream or salsa for added flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave before serving.