Did somebody say skinny Zucchini Casserole?


Just when you thought you’ve tried all the good low carb meals…

Surprise! Skinny Zucchini Casserole 

I love the simplicity, super low in carbs, crunchy topping, creamy filling and protein loaded.

You don’t need the breadcrumbs though, but I’ve turned an absolute blind eye considering I can have all the delicious crunchiness from only 1 slice of bread used on the whole casserole.

The original recipe doesn’t call for any meat, so be my guest, have it on its own if you would prefer a meatless version.




½ tablespoon butter

3 and ½ cups grated zucchini

2 eggs, beaten

½ teaspoon salt

1 teaspoon ground black pepper

3 tablespoons breadcrumbs / 1 slice

4 tablespoons grated cheese (+- 50 g)

300 g lean beef mince

a pinch of paprika

1 small onion chopped

Salt and pepper to taste

Olive oil for frying.


Saute’ the onions in a little olive oil until translucent and add the beef mince and paprika, continue to brown the meat.

Season the beef mince to taste with pepper and salt and set aside.


Preheat the oven to 190 degrees Celsius.

Grease the casserole pan with the butter.

Squeeze the grated zucchini with your hands to remove the excessive water.

Add the beaten eggs, 1 tablespoon cheese, salt and black pepper and combine them well.

Pour half of this mixture into the baking pan and spread evenly.

Layer the beef mince on top and add the remaining zucchini mixture on top of the beef mince.

Sprinkle with Cheese and breadcrumbs.

Cover the casserole pan with aluminium foil and bake for 30 minutes.

Take it out, uncover and bake for a further 15 minutes or until golden.

Serve warm.



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