Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound (450g) ground beef
1 packet taco seasoning (no alcohol)
1 medium zucchini, thinly sliced
1 1/2 cups (150g) shredded cheddar cheese
1/2 cup (75g) diced tomatoes
1/2 cup (75g) chopped bell peppers
Optional toppings: avocado, sour cream, cilantro
Instructions
Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground beef and cook until browned. Drain excess fat. Stir in taco seasoning and mix well.
Transfer beef mixture to a 9×13-inch (23×33 cm) baking dish. Spread zucchini slices evenly over the beef. Top with diced tomatoes and bell peppers.
Sprinkle cheese over the top. Bake for 25–30 minutes, until bubbly and golden on top. Let cool slightly before serving.
Notes
To prevent sogginess, pat zucchini dry before using.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This casserole can be assembled ahead and baked just before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Table
- Method: Baking
- Cuisine: American
- Diet: Keto / Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg