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Zucchini Taco Casserole

  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: keto/low carb
  • Method: casserole
  • Cuisine: keto mexican


Zucchini Taco Casserole is this summer’s best low carb and keto dinner recipe!


  • 1 pound ground beef
  • 1 cup chopped onions
  • 2 tablespoons taco seasoning
  • 1 can Rotel tomatoes
  • 3 cups zucchini rounds
  • 1 cup shredded cheese


  1. Brown your ground beef, add onions, taco seasoning, and a can of Rotel tomatoes if you’re feeling fancy.
  2. While your ground beef browns, slice your zucchini into quarter inch rounds. You’ll want these thin so they cook quickly.
  3. Spread the zucchini rounds all over a greased casserole dish, this recipe works well in a 9×13″ dish or even an 8×8″ baking dish.
  4. Spread the taco meat mixture over the zucchini, trying your best to cover each zucchini round.
  5. Place in a 350-degree oven for 20 minutes.
  6. During the last five minutes, spread cheese all over the top and broil until brown and bubbly!
  7. Serve with taco toppings and enjoy!


If you are planning to freeze this recipe, you can do so either before or after cooking. Follow these instructions for reheating:

Place thawed zucchini taco casserole in a COLD oven, and turn oven to 350-degrees. Once oven comes up to temperature, bake for 20 minutes.

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