Keto Zucchini and Ground Beef Casserole
A hearty plant-based casserole featuring zucchini and vegan ground beef with cheesy, savory layers. Completely dairy-free, meat-free, keto-friendly, and comforting.
Ingredients
- 2 medium zucchinis sliced
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup vegan ground beef alternative
- ½ cup unsweetened almond milk
- 1 tbsp arrowroot powder
- ¼ cup nutritional yeast
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ cup shredded vegan cheese
- Fresh parsley for garnish optional, but she’s cute
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in skillet and sauté onions and garlic until fragrant.
- Add vegan ground beef to skillet and cook until lightly browned.
- In a separate bowl, whisk almond milk, arrowroot, nutritional yeast, salt, pepper, and paprika until combined.
- Pour the sauce into the skillet, stir until it thickens.
- Add zucchini slices to the skillet and toss to coat.
- Transfer mixture to a baking dish and smooth it out.
- Sprinkle vegan cheese evenly on top, because we’re fancy.
- Bake uncovered for 30 minutes until bubbly and golden.
- Let it rest for 5 minutes, then serve with sass.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 20%
- Calcium: 12%
- Vitamin A: 18%
- Magnesium: 10%
Additional Notes/Tips
- Add a pinch of red pepper flakes if you're feeling spicy.
- Swap almond milk for oat milk if you’re that girl.
- Leftovers? Even better next day—like revenge.
- Add mushrooms for bonus earthy vibes.
- Serve with cauliflower rice or eat it straight from the dish, we’re not judging.