Ground Beef Zucchini Bake (Low Carb)

• 1 pound (450g) lean ground beef
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Zucchini Layer

• 3 medium zucchini, sliced into thin rounds
• ½ teaspoon salt

For the Cheese Topping

• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley for garnish

Equipment Needed

• Large skillet
• Cutting board
• Sharp knife
• 9×13-inch baking dish
• Mixing spoon
• Measuring cups and spoons

Instructions

Step 1: Prepare the Zucchini

Wash and dry the zucchini thoroughly. Slice them into thin rounds approximately ¼-inch thick. Place the slices in a colander and sprinkle with ½ teaspoon salt. Allow them to sit for 10 minutes. This helps remove excess moisture and prevents the casserole from becoming watery.

After 10 minutes, gently pat the zucchini dry using paper towels.

Step 2: Cook the Ground Beef

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