Cheesy Zucchini Bake with Corn and Ground Beef

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Cheesy Zucchini Bake With Corn and Ground Beef

This cheesy dish of deliciousness is a family favorite pasta bake that we’ve transformed into a plate licking low-carb meal. No lie, I am completely in love with our Cheesy Zucchini Bake with Corn and Ground Beef. Who even needs pasta?!

Cheesy Zucchini Bake With Corn and Ground Beef

As is the norm in Chirpy-ville, this recipe is a simple and easy one and only needs 7 ingredients – AND it will only take you about 20 minutes of hands-on time. Can’t complain about that! I’m pretty sure this meal is going to be a staple in our house, because you can’t beat recreating a childhood favorite that tastes just as yummy as you remember.

In other news, Chirpy is being featured on Cut Out + Keep as the Cooking Superstar of the week! We’ve picked out 7 of our most popular recipes and one of them will be published every day for the rest of this week! Go check out our interview and have a look around their site as well – it’s packed with lots of fun ideas!

Cheesy Zucchini Bake With Corn and Ground Beef

In just three days Cody will touch down in South Africa and the Chirpy team will be together again. If all goes well, we’ll both be heading back to good old North Carolina on February 3rd. Cross your fingers for us! Before then though, we’ll be having two weeks of fun in South Africa, including seeing Mumford & Sons at one of their shows in Cape Town. We’re super excited about seeing them (plus it’s on Zellie’s birthday yay!).

2016 is shaping up to be a pretty fun year with all we have planned. I don’t know what we’re more excited about, two fun weeks together in my home country, getting married, seeing AC/DC in March, or Mumford and Sons in two weeks? It’s impossible to decide!

We’re also pretty excited about Chirpy and Cody’s photography blog The Mind Trekker. We have a lot of great stuff in the works and we can’t wait to see how the rest of this year unfolds!

Cheesy Zucchini Bake With Corn and Ground Beef

Back to this recipe, though. I may be wrong, but even though it seems that the “Zucchini Noodle Rage” is dying down a little, it still hasn’t died down enough to NOT give this yummy meal a try. There is always space for another twist to good old zucchini noodles.

Cheesy Zucchini Bake With Corn and Ground Beef

Cheesy Zucchini Bake with Corn and Ground Beef

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 6 servings

Cheesy Zucchini Bake with Corn and Ground Beef

Ingredients

  1. 1/2 lb • ground beef
  2. 1 • onion
  3. 2 • tomatoes
  4. 4 • medium zucchini (spiralized)
  5. 1 cup • frozen corn
  6. 1 cup • shredded cheese (and a sprinkle extra for on top)
  7. 1 cup • heavy cream
  8. to taste • salt and pepper
  9. for cooking • lard

Instructions

  1. Preheat oven to 350ºF.
  2. Sauté the onion in a knob a lard until soft. Add the tomato and ground beef and sauté until the ground beef is cooked through and browned. Season well with salt and pepper.
  3. In a small saucepan, heat up the cream and cheese until the cheese is melted.
  4. Combine the zucchini noodles, ground beef mix, corn, and cheese sauce. Transfer to a baking dish.
  5. Top with cheese before popping it in the oven for 25 minutes, until the cheese is golden.
https://www.livingchirpy.com/2016/cheesy-zucchini-bake-with-corn-and-ground-beef/

Cheesy Zucchini Bake with Corn and Ground Beef – Pin it!

Cheesy Zucchini Bake With Corn and Ground Beef

Cheesy Zucchini Bake With Corn and Ground Beef

10 COMMENTS

  1. I made this last night! It was really tasty, but it had quite a bit of juice in the bottom of the casserole dish. Do you have any suggestions for making it no so soupy? Thanks for the recipe!

    • Hi Jeanette. That’s strange, I’ve made this recipe myself plenty of times and haven’t had an issue with soupiness. I would suggest salting the zucchini and letting it sit for a couple of minutes to draw the moisture out and then draining that before using it in the recipe. That way the zucchini will have a smaller water content and it should prevent soupiness. Hope this helps 🙂

    • Hi Courtnay! Thanks for bringing that to my attention. I’ve fixed the recipe to include the corn. When I combine the zoodles with the ground beef and cheese sauce, I just add the corn in as well. Hope you like the recipe!

  2. I really want to make this recipe, but I don’t like the cream part, could I use just milk with a bit of flour instead? To thicken it up a bit??

    • Hi Esther! The family recipe that inspired this one is actually made with flour and milk! This recipe is just the low-carb/gluten-free version of it. So, it’ll work perfectly. Unfortunately, I can’t give you the quantities of milk and flour, because we always eye-balled it. Just add enough flour to get it to a nice thick saucy consistency 🙂 Hope it turns out good for you!

  3. Made this last night and it was delicious…accidentally forgot the corn, but it was still yummy! Mine was a little soupy though. Do you have any recommendations on how to fix that? Also, do you know the nutrition facts for this meal?

    • Great! Well, zucchini is pretty watery so what you can do if you have the extra time, is to salt the zucchini and let it sit for maybe 20 or so minutes and then squeeze some of the water out! I’ll add it as a note in the recipe as well 🙂

  4. to prevent some of the soupiness, maybe saute the zucchini a bit or use canned tomatoes, and drain well. Fresh tomatoes have a lot of liquid, as well as the zucchini.

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