Beef Zucchini Au Gratin

Ahna Fulmer
by Ahna Fulmer
6 Pieces
50 min

This delicious gluten-free, low carb beef zucchini au gratin recipe is packed with nutrient-dense ingredients smothered in cheesy goodness.

Beef Zucchini Au Gratin Recipe My cooking philosophy is to keep it “healthy and easy.” Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!

I love cheese.

This is no secret.

I love meat.

Also no secret.

I love nutrient-dense ingredients that pack a punch without sacrificing melt-in-your-mouth flavor.

Someone print me a t-shirt.

Meat. Veggies. Cheese.

And sneaky protein thanks to one of my favorite ingredient substitutions of all time – plain Greek yogurt.

Sit your family down for a delicious meal that you can feel fabulous about and enjoy at the same time.

The key to this recipe is drying the zucchini and then even draining the dish after it is made if necessary.

Let me know what you think in the comments!!

Bon appetit!

For more one dish dinner be sure to check out:

Beef Zucchini Au Gratin Recipe

For more one dish dinner be sure to check out:

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Recipe details
  • 6  Pieces
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 1 onion, diced
  • 1 lb lean beef, ground
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 2 zucchini, sliced
  • 1 c smoked gouda (4 oz)
  • 1/2 c 1% milk
  • 1 tbsp butter
  • 3/4 c nonfat plain Greek yogurt
  • 1/2 c shredded cheddar cheese

Slice the zucchini andsprinkle with salt. Place all the zucchini slices in a colanderover the sink. Allow todehydrate while preparingthe restof thedish. *Do NOT skip this step or your dish will be very watery*
Saute the chopped onion and garlic in olive oil in a large skillet. Add the ground beef and brown. Set aside.
Warm the milk and butter in a medium saucepan until bubbly and thick.
Remove from the heat and slowly stir in the shredded smoked gouda and the plain Greek yogurt until mixture is relatively smooth.
Pat the zucchini dry and place on the bottom of a greased 8×8 baking dish.
Add the beef and then slowly pour the sauce over the dish. Top with the shredded cheddar cheese. Bake at 400F for 35 minutes or until the cheese is brown and bubbly.
  • Macros Per Serving: 4g Net Carbs, 17g Fat, 20g Protein
Ahna Fulmer
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