Beef and Zucchini Gratin with Cheddar and Herb Crust
A hearty keto casserole layering savory ground beef and fresh zucchini under a golden cheddar and herb crust. This american-inspired keto (keto, low carb) ready in about 50 minutes pairs (85% lean) ground beef, thinly sliced medium zucchini, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (85% lean) ground beef
- 3, thinly sliced medium zucchini
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 2 minced garlic cloves
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 2 tbsp unsalted butter
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 1 lb ground beef, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 6-8 minutes, breaking up the meat until browned and cooked through. Drain excess fat.
- Step 2: Add 1 tbsp fresh thyme leaves and 1/4 cup heavy cream to the beef, stirring to combine and cook for 2 minutes until slightly thickened. Remove from heat.
- Step 3: Butter a 9x9-inch baking dish with 2 tbsp unsalted butter. Arrange a layer of 1/3 of the thinly sliced 3 medium zucchinis on the bottom. Spoon half the beef mixture evenly over the zucchini. Repeat layers once more ending with zucchini slices on top.
- Step 4: Pour remaining 1/4 cup heavy cream over the top layer. Sprinkle 1 1/2 cups shredded sharp cheddar cheese evenly on top. Season zucchini top layer with 1/2 tsp salt and 1/2 tsp black pepper.
- Step 5: Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden brown. Let rest 5 minutes before serving.
Equipment for this recipe
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Frequently asked questions
How long does Beef and Zucchini Gratin with Cheddar and Herb Crust take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef and Zucchini Gratin with Cheddar and Herb Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (85% lean) ground beef from drying out.
Can I substitute ingredients in Beef and Zucchini Gratin with Cheddar and Herb Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef and Zucchini Gratin with Cheddar and Herb Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Beef and Zucchini Gratin with Cheddar and Herb Crust keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
