Low Carb Traditional Greek Pastitsio
Indulge in a Mediterranean comfort classic with a healthy twist—this Low Carb Traditional Greek Pastitsio is both satisfying and guilt-free! Capturing the essence of traditional Greek flavors, the dish features a rich, spiced meat sauce made with ground beef or lamb, simmered with cinnamon, nutmeg, and oregano, layered over tender zucchini ribbons in place of pasta. Topped with a velvety almond milk béchamel sauce enhanced by Parmesan cheese, this low-carb alternative retains all the authentic taste and texture without the added carbs. Perfect for anyone seeking a keto-friendly or gluten-free option, this hearty casserole is baked to golden perfection, making it an ideal centerpiece for family dinners or special gatherings. Ready in just over an hour, serve it warm and savor the delicate layers bursting with flavor and tradition!
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Recipe Information
Ingredients
- 500 grams Ground beef (or lamb, for traditional flavor)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Dried oregano
- 3 large Zucchini, sliced into ribbons (or spiralized into noodles)
- 2 large Eggs
- 2 cups Unsweetened almond milk
- 3 tablespoons Almond flour
- 2 tablespoons Butter
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 180°C (350°F). Grease a deep baking dish with olive oil or butter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic and sauté until softened, about 3–4 minutes.
Add the ground beef (or lamb) to the skillet. Cook until browned, breaking up the meat with a spoon, about 6–8 minutes.
Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, oregano, salt, and pepper. Simmer on low heat for 15 minutes until the sauce thickens slightly. Set aside.
Prepare the zucchini: Slice zucchini lengthwise into ribbons using a mandoline slicer or a vegetable peeler, or spiralize into noodles. Steam or quickly blanch the zucchini ribbons to remove excess water (about 3–4 minutes), then pat dry with paper towels.
In a saucepan over medium heat, melt the butter. Whisk in the almond flour until smooth and golden, about 1 minute. Gradually add unsweetened almond milk while whisking constantly to make a smooth sauce. Cook until thickened, about 5–7 minutes.
Remove the béchamel sauce from heat and let cool slightly. Beat the eggs in a small bowl, then quickly whisk them into the sauce. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
Layer the prepared zucchini slices evenly in the greased baking dish. Add half of the meat sauce on top, spreading it evenly. Add another layer of zucchini and follow with the rest of the meat sauce.
Pour the béchamel sauce over the top layer of meat. Use a spatula to spread the sauce evenly to cover the dish.
Bake in the preheated oven for 30–35 minutes or until the top is golden brown and bubbling.
Remove from the oven and let rest for 10–15 minutes before slicing and serving for the best texture.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.7 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1673 mg | 129% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3822 mg | 81% | |
*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.
