Name: Italian Beef Zoodle Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef (90/10 or leaner); 4 medium zucchinis, spiralized (about 6 cups zoodles); 2 cups no-sugar-added tomato sauce; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 small yellow onion, diced; 2 tsp dried Italian seasoning; 1/4 tsp crushed red pepper flakes; 1 tbsp olive oil; Salt and black pepper, to taste

Italian Beef Zoodle Bake

CandiedBerry1320

This Italian Beef Zoodle Bake is a brilliant way to indulge in your favorite Italian flavors while keeping things low-carb, high-protein, and bariatric-friendly. By swapping traditional pasta for spiralized zucchini, you get a dish that's lighter but still deeply satisfying. Lean ground beef is simmered in a garlicky, herbed tomato sauce, layered with ribbons of zucchini, and topped with a bubbly duo of mozzarella and Parmesan. The bake comes together quickly, delivers the comfort of a classic casserole, and fits perfectly into a keto or diabetic-friendly meal plan. Each slice is juicy, cheesy, and full of savory, herbaceous goodness!

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Spiralize the zucchinis into zoodles and place them on paper towels. Lightly salt and let them rest for 10 minutes to draw out excess moisture, then pat dry.
Heat olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet, season with salt, pepper, and Italian seasoning, and cook, breaking it up, until browned and cooked through, about 5 minutes. Stir in the crushed red pepper flakes.
Reduce heat to medium. Pour in the tomato sauce and simmer the beef mixture for 3-4 minutes to meld flavors.
Spread half the zoodles in a lightly greased 9x13-inch baking dish. Top with half the beef mixture, then sprinkle with half the mozzarella and Parmesan. Repeat with the remaining zoodles, beef mixture, and cheeses.
Bake uncovered for 18-20 minutes, until cheese is melted and bubbly and the top is golden brown. Let rest for 5 minutes before serving to allow the bake to set and make slicing easier.