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Cheesy Zucchini Bake with Corn and Ground Beef

 

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 this Cheesy Zucchini Bake with Corn and Ground Beef recipe. Who even needs pasta?!

It might not be the prettiest of meal, but is definitely packs a punch in the flavor department.

Cheesy Zucchini Bake with Corn and Ground Beef

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 – PLUS 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, but infinitely healthier.

Cheesy Zucchini Bake with Corn and Ground Beef

Ground Beef is so versatile and a great ingredient to use when you’re feeling lazy. It’s not only a healthy ground beef recipe that uses very few ingredients, but it is also super easy.

And the best part about it is that is a yummy, comforting zoodle one pot meal/casserole that the whole family will love.

Cheesy Zucchini Bake with Corn and Ground Beef

 

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

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

 

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Cheesy Zucchini Bake With Corn and Ground Beef

Cheesy Zucchini Casserole with Corn and Ground Beef

An easy, but delicious Cheesy Zucchini Casserole with Ground Beef. Needs just 7 simple ingredients and 20 minutes of hands-on time. Gluten-Free. Low-Carb. Keto.
4 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 382kcal

Ingredients

  • 1 lb ground beef (500g)
  • 1 onion (diced)
  • 2 tomatoes (diced)
  • 4 zucchini (spiralized - should be about 6 cups)
  • 1 cup sweet corn kernels (optional, leave out if Keto/Low-Carb)
  • 1 cup cheese (shredded, we used gouda)
  • 1/4 cup cream cheese
  • 1 tbsp oil (own preference)
  • to taste salt and pepper

Instructions

  • Preheat oven to 350ºF.
  • Sauté the onion in the oil over a medium/high heat for about 5 minutes. Use a large-ish pot.
  • Add the tomato and ground beef and sauté until the ground beef is cooked through and no longer pink. Season well with salt and pepper. Taste, taste, taste!
  • Add the zucchini noodles, corn, half of the cheese and the cream cheese into the pot. Stir until well combined.
  • Scrape everything into a casserole dish.
  • Top with the rest of the cheese before popping it in the oven for 25 minutes, or until the cheese is golden and bubbly.
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Tips and Tricks:
1. The nutrition is calculated to include the corn. Without the corn - the carb content is 8g.
2. If you have a bit of extra time, I recommend salting the zoodles and letting it sit for 20 minutes. Then squeezing them gently so the release some of their water content. This will help ensure that the final dish isn’t too soupy.
 

Nutrition

Calories: 382kcal | Carbohydrates: 13g | Protein: 21g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 211mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 986IU | Vitamin C: 32mg | Calcium: 188mg | Iron: 2mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

 

 

 

16 thoughts on “Cheesy Zucchini Bake with Corn and Ground Beef”

  1. 4 stars
    I made this today, used yellow squash, added 2 small bell peppers, that needed to be used. Was really good. Was not watery, fixed squash and wrapped in paper towels until ready to add to meat mixture.

  2. 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.

  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?

    1. 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. 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??

    1. 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!

    1. 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!

  5. 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!

    1. 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 🙂

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