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Keto Enchilada Zucchini Casserole - A Comforting, Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 medium zucchinis, ends trimmed (look for firm, medium-width squash)
  • 1 pound ground beef (or ground turkey; or 2 cups shredded rotisserie chicken)
  • 1 tablespoon avocado or olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup low-carb red enchilada sauce (check labels; aim for 2–4g net carbs per serving)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but adds depth)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
  • 1/2 cup shredded mozzarella (for extra melt and stretch)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoons sliced black olives (optional)
  • 1 jalapeño, thinly sliced (optional, for heat)
  • Sour cream and avocado for serving (optional)

Method
 

  1. Preheat and prep the pan: Heat the oven to 400°F (200°C). Lightly oil or spray a 9x13-inch baking dish.
  2. Slice the zucchini: Using a mandoline or a sharp knife, slice zucchini lengthwise into 1/8-inch-thick planks. Aim for uniform slices so they cook evenly.
  3. Draw out moisture: Lay the zucchini planks on a sheet pan lined with paper towels. Sprinkle lightly with salt. Let sit 10–15 minutes to release water, then blot well. This keeps the casserole from getting soupy.
  4. Par-cook the zucchini (optional but helpful): Arrange planks on two sheet pans, brush with a little oil, and bake for 6–8 minutes until just pliable. Pat dry again. This step further reduces moisture.
  5. Cook the filling: Warm oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
  6. Brown the meat: Add ground beef, breaking it up as it cooks. Season with salt, pepper, chili powder, cumin, paprika, and oregano. Cook until no pink remains, about 6–8 minutes. Drain excess fat if needed.
  7. Add sauce and cilantro: Stir in the enchilada sauce and half the cilantro. Simmer 2–3 minutes to marry flavors. Taste and adjust seasoning.
  8. Layer the casserole: Spread a thin smear of sauce from the skillet across the bottom of the baking dish. Add a layer of zucchini planks, slightly overlapping. Spoon half the meat mixture over the zucchini. Sprinkle with half the Mexican blend cheese. Add a second layer of zucchini, the remaining meat, and the remaining Mexican blend cheese. Top with one final layer of zucchini.
  9. Add the finishing cheese: Sprinkle mozzarella evenly over the top. Add olives and jalapeño slices if using.
  10. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake 15 minutes. Remove foil and bake another 10–12 minutes, until bubbly and lightly browned.
  11. Rest before slicing: Let the casserole rest 10–15 minutes. This helps it set and slice cleanly.
  12. Garnish and serve: Sprinkle with remaining cilantro. Serve with sour cream and avocado if you like.