Low Carb Beef Zucchini Au Gratin

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This delicious gluten-free, low-carb beef zucchini au gratin recipe is packed with nutrient-dense ingredients smothered in cheesy goodness.
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.
Greek yogurt is a protein-rich substitute that packs a punch. You can find more recipes with this secret ingredient in my zucchini carrot cake muffins, chocolate banana muffins, and even our favorite pancake recipe.
Sit your family down for a delicious meal that you can feel fabulous about and enjoy the flavor at the same time.
The key to this recipe is drying the zucchini and then draining the dish after it is made if necessary. Let me know what you think in the comments!!
Bon appetit!
For more low carb recipes be sure to check out:
Candied Carrots And Pork Chops – Easy
Low Carb Beef Zucchini Au Gratin
Slow Cooker Chicken & Veggies Marinara
Slow Cooker Fajita Chicken Salad
Creamy Tuna Pesto Flatbread
Slow Cooker Tomato Beef Steak
For more low carb recipes be sure to check out:
Candied Carrots And Pork Chops – Easy
Low Carb Beef Zucchini Au Gratin
Slow Cooker Chicken & Veggies Marinara
Slow Cooker Fajita Chicken Salad
Creamy Tuna Pesto Flatbread
Slow Cooker Tomato Beef Steak
Shop my kitchen, and pin any of the images below for later!
Low Carb Beef Zucchini Au Gratin
Recipe details
Ingredients
- 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
Instructions
- Slice the zucchini and sprinkle with salt. Place all the zucchini slices in a colander over the sink. Allow to dehydrate while preparing the rest of the dish. *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.
Tips
- Macros Per Serving: 4g Net Carbs, 17g Fat, 20g Protein

Comments
Share your thoughts, or ask a question!
Did I miss something? What thickens the milk and butter? Do I add flour?