Low-Carb Mexican Casserole with Zucchini
Ingredients
- —200 g ground beef
- —1 tbsp Mexican seasoning
- —200 g mixed beans
- —1 zucchini
- —100 g feta
- —400 g diced tomatoes
Instructions
Preheat the oven to 180 °C (350 °F).
Slice the zucchini into thin slices.
Heat a pan and cook the ground beef until browned.
Add the Mexican seasoning and cook briefly.
Mix the beans and diced tomatoes into the beef.
Let the mixture simmer gently for a few minutes.
Take a baking dish and place a layer of zucchini slices on the bottom.
Spread a layer of the beef mixture over the zucchini.
Repeat the layers, finishing with the beef mixture on top.
Crumble or sprinkle the cheese over the top layer.
Bake the casserole for 30 minutes until golden and bubbling.
Serving Tip
Warm, spicy, and comforting. This casserole proves that comfort food can also be light: juicy beef, tomatoes, and beans layered with zucchini and topped with a golden cheese crust. Serve this casserole warm, optionally with a fresh green salad for extra contrast.
Storage Tip
Covered, the casserole can be stored in the fridge for up to two days and reheats well.