About
Everyone loves a great Keto casserole recipe! I love casseroles because you can make it ahead of time, and it is ready to go into the oven at any point. This casserole is made by topping a thick bed of spiralized zucchini noodles with fresh olive oil tomato sauce and browned garlicky meatballs. The entire dish is coated with a layer of melty mozzarella cheese and baked to perfection!
What kind of ground beef should I use?
I opt for a fattier ground beef like 85% but feel free to use a leaner cut.
Can I use store-bought sauce?
Yes, if you can find a sugar-free spaghetti sauce feel free to use it instead. However, making a homemade sauce will ensure you can keep the net carb count as low as you can.
Can I use frozen zucchini noodles?
Please use fresh zucchini noodles for this dish as frozen ones tend to water out even more after cooking.
Serving suggestions
Please serve this dish with a delicious Keto bread recipe like Easy Keto Bread Rolls
Ingredients
- 2 pound hamburger or ground beef, 85% lean
- ⅓ cup, grated parmesan cheese
- 2 tablespoon parsley
- 1.12 teaspoon kosher salt
- ½ teaspoon garlic powder
- 4 tablespoon extra virgin olive oil
- 3 clove garlic
- 14 fl oz petite diced tomatoes
- ½ teaspoon kosher salt
- 4 medium zucchini, raw
- 2 cup mozzarella
Instructions
- Preheat an oven to 350 F. Combine the ground beef, shredded parmesan cheese, chopped parsley, 1 tsp kosher salt, and garlic powder in a medium-sized mixing bowl. Combine well using a fork or your hands.
- Use a 1 oz cookie scoop to portion about 24 meatballs. Roll them each in your hands to form a round ball. Set them aside on a piece of parchment paper-lined baking sheet. Heat a large nonstick skillet over medium-high heat. Once the pan is hot, add in 2 tbsp olive oil and tilt the pan to distribute the oil.
- Add the meatballs into the pan and brown them on both sides; this will take about 2-3 minutes on each side. Be sure to turn the heat down to medium if they are browning too quickly. They will not be cooked through at this point.
- Spiralized the zucchini by cutting off the ends of the zucchini and placing it into a spiralizer. Place the noodles into the bottom of a 9” x 13” casserole dish.
- To make the spaghetti sauce, heat a small saucepan over medium heat. Once hot, add 2 tbsp olive oil to the saucepan and the garlic cloves which have been smashed. Allow the garlic to cook for 30 seconds.
- Add in the diced tomatoes and simmer for 10-12 minutes to incorporate the flavors—season with ½ tsp kosher salt.
- Then pour the sauce over the zucchini noodles.
- Top with the meatballs and the shredded cheese.
- Bake for 30-35 or until the meatballs are cooked through, and the cheese is melted. If you choose to refrigerate the casserole dish before baking it, the casserole could take up to an hour to heat through. If choosing this route, cover the casserole dish with foil to protect the cheese from browning too much. Top with chopped parsley.
Nutrition Facts
- Servings: 6
- Calories: 617.0kcal/2135.2kJ (per serving)
- Fat: 40.8g (per serving)
- Carbs: 11.2g (per serving)
- Protein: 51.8g (per serving)
