Low Carb Italian Bake
Embrace the cozy, comforting flavors of Italy with this Low Carb Italian Bake, a delicious casserole that’s perfect for those looking to keep carbs in check without sacrificing taste. Packed with layers of hearty ground beef or Italian sausage, tender zucchini slices, and fluffy riced cauliflower, this dish is brought together with a rich, low-sugar marinara sauce and topped with melty mozzarella and Parmesan cheeses. Seasoned with fragrant Italian herbs and a hint of garlic, it’s a flavor-packed option for healthy weeknight dinners or meal prep. Ready in under an hour, this gluten-free, keto-friendly bake is a satisfying and nourishing alternative to traditional pasta dishes. Garnish with fresh herbs for a vibrant finishing touch, and serve up a slice of Italian-style indulgence!
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Recipe Information
Ingredients
- 1 pound Ground beef (or Italian sausage)
- 2 medium Zucchini
- 1 cup Riced cauliflower
- 1.5 cups Marinara sauce (low sugar)
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional for heat)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the ground beef (or Italian sausage) to the skillet. Cook for 5-7 minutes, breaking it into crumbles, until fully browned. Drain any excess fat if needed.
Sprinkle Italian seasoning, salt, black pepper, and red pepper flakes (if using) over the cooked meat. Stir to incorporate. Set aside.
While the meat is cooking, slice the zucchini into thin rounds and lightly sauté them in a separate pan for 2-3 minutes until just tender. Pat them dry with a paper towel to remove excess moisture.
Microwave or steam the riced cauliflower for 2-3 minutes until soft, then pat dry to remove any additional moisture.
In a lightly greased 8x8-inch (or similar) casserole dish, start layering the ingredients: spread half of the marinara sauce on the bottom, followed by half of the cooked zucchini rounds, half the cauliflower rice, and half of the browned meat mixture. Sprinkle with half of the mozzarella and Parmesan cheese.
Repeat the layers with the remaining zucchini, cauliflower, meat mixture, marinara sauce, and more mozzarella and Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Allow the Low Carb Italian Bake to cool for 5 minutes before serving. Garnish with fresh herbs or extra Parmesan, if desired.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 9249 mg | 402% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 41.3 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2374 mg | 183% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3560 mg | 76% | |
*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.
