Keto Musaca
Indulge in the rich and satisfying flavors of Keto Musaca, a low-carb twist on the classic Balkan dish. This layered masterpiece combines roasted eggplant and zucchini with a savory ground beef sauce, simmered to perfection with aromatic onions, garlic, and a medley of Italian herbs. A luscious blend of heavy cream, eggs, and Parmesan cheese enhances the creaminess, while melted mozzarella crowns the dish for a golden, bubbly finish. Perfect for keto enthusiasts and comfort food lovers alike, this hearty casserole is ideal for meal prep or a family dinner. Ready in under 90 minutes, Keto Musaca is a wholesome, gluten-free choice that doesn't compromise on flavor.
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Recipe Information
Ingredients
- 2 large eggplant
- 2 medium zucchini
- 4 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion
- 3 garlic cloves
- 1 cup canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 2 large eggs
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Preheat oven to 375°F (190°C).
Slice eggplants and zucchinis lengthwise into about 1/4-inch thick slices.
Brush slices with olive oil on both sides and place on a baking sheet. Roast in the oven for 15 minutes until slightly golden and tender, flipping halfway.
While the vegetables are roasting, prepare the meat sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add diced onion and minced garlic; cook until translucent, about 5 minutes.
Stir in the ground beef and cook until browned, breaking it up with a spoon, about 8 minutes.
Mix in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for 10-15 minutes until thickened.
In a separate bowl, whisk together heavy cream and eggs, then stir in Parmesan cheese.
Lightly grease a 9x13-inch baking dish. Layer half of the eggplant and zucchini slices at the bottom.
Spread half of the meat sauce over the vegetables, followed by half of the cream mixture.
Repeat the layers with remaining vegetables, meat sauce, and cream mixture.
Top with shredded mozzarella cheese.
Bake in the oven for 25-30 minutes until the top is bubbly and golden brown.
Let the musaca cool for about 10 minutes before serving.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
