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Keto Taco Zucchini Casserole - A Cozy, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds zucchini, sliced lengthwise into thin planks or into 1/4-inch rounds
  • 1.5 pounds ground beef (80–90% lean works well)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (optional but great for depth)
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
  • Salt and black pepper, to taste
  • 1 cup sugar-free tomato sauce or crushed tomatoes (check labels for added sugar)
  • 1/3 cup beef broth (or water)
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar or lime juice
  • 2 cups shredded cheddar (or a Mexican blend)
  • 1 cup shredded Monterey Jack or pepper jack
  • 1/3 cup sliced black olives (optional)
  • 1 small red bell pepper, diced (optional for color and crunch; modest carb impact)
  • 2 tablespoons olive oil or avocado oil
  • Fresh cilantro, chopped (for garnish)
  • Sour cream and sliced green onions (for serving)

Method
 

  1. Prep the zucchini: Preheat the oven to 400°F (200°C). Lightly oil two sheet pans. Lay the zucchini slices in a single layer, brush or mist with oil, and sprinkle with salt. Roast for 10–12 minutes to soften and drive off moisture. Pat dry with paper towels and set aside. Reduce oven to 375°F (190°C).
  2. Brown the beef: Heat a large skillet over medium-high. Add a drizzle of oil, then the ground beef. Cook, breaking it up, until browned and most liquid evaporates, about 6–8 minutes. Drain excess grease if needed.
  3. Add aromatics: Stir in the diced onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
  4. Season it: Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), plus a good pinch of salt and pepper. Stir for 30–60 seconds to bloom the spices.
  5. Make the sauce: Add tomato sauce, tomato paste, and beef broth. Simmer 4–5 minutes until thickened and saucy. Stir in apple cider vinegar or lime juice. Taste and adjust salt and pepper.
  6. Layer the casserole: Lightly grease a 9x13-inch baking dish. Spread a thin layer of the beef mixture on the bottom. Add a layer of zucchini slices, slightly overlapping. Sprinkle a mix of cheddar and Monterey Jack over the zucchini. Scatter some diced red pepper and olives if using. Repeat layers until everything is used, finishing with a generous cheese layer on top.
  7. Bake: Cover loosely with foil and bake at 375°F for 15 minutes. Remove foil and bake another 10–15 minutes, until the cheese is bubbly and lightly golden.
  8. Rest and garnish: Let the casserole rest 10 minutes to set. Top with chopped cilantro, sliced green onions, and dollops of sour cream if you like.
  9. Serve: Slice into squares and serve hot. It pairs well with a crisp side salad or cauliflower rice.