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Zucchini Casserole with Marinara & Beef is layers of zucchini, tomato marinara, beef & cheese, topped with a crunchy gluten free “breading” and parmesan.
When most people think of Italian night, they think of pasta, but for me, I just want a delicious sauce, loaded with cheese. This casserole replaces pasta with zucchini and it will be a welcome and delicious addition to your next “pasta” night.
This recipe takes a little bit of preparation, but it is well worth the effort!
Serve with a salad and biscuits and you’ll have yourself the perfect comfort meal! If you have picky eaters, instead of serving them a plate of this casserole, serve it as a sauce over their favorite pasta! They’ll still be trying something new, but with the comfort of eating it in a more traditional way (this is what I did for my kids).
Saute diced zucchini in olive oil till tender, about 10 minutes.
Brown beef, then add in marinara and mix well.
Prepare topping by mixing together almond flour, parmesan, salt, pepper and garlic powder in a small bowl.
In a 9x13 inch baking dish, pour half the zucchini in the bottom of the dish, then pour half the marinara/meat mixture on top of zucchini and top with mozzarella.
Add the rest of the zucchini on top of mozzarella and then the rest of the marinara/meat mixture.
Top casserole with almond flour/parmesan mixture.
Bake at 350 degrees for 25 minutes, then turn oven to broil and broil for 2-3 minutes till topping gets crispy and golden brown.