Zucchini Casserole

By Dr Ernst
April 4, 2018

Zucchinis are a lovely replacement for the carbs and toxic wheat involved with noodles–a common casserole ingredient. The good news is that this recipe tastes fantastic, and you won’t feel like you’re missing a thing. It’s stuffed with healthy, fresh ingredients and it’s quite simple to make.


  • 2 small zucchini
  • 2 pound grass fed ground beef
  • 1/2 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 free range eggs
  • 2 15 oz cans tomato sauce
  • 2 7 oz cans tomato paste
  • 1 pint ricotta cheese
  • 1 pinch of stevia
  • Sea salt and black pepper to taste


Preheat oven to 350 degrees.

Saute ground beef until lightly seared/light brown color so that it will finish cooking while it’s baking in the casserole.

In a glass bowl, mix garlic, onion, eggs and ground beef.

Flatten mixture into 9×9-inch glass casserole dish.

Slice zucchini 1/4-inch thick and lay over the mixture evenly.

Mix ricotta cheese, one egg, pepper and salt into glass bowl and spread over zucchini.

Mix tomato paste, sauce, and stevia in a glass mixing bowl and pour over ricotta.

Bake for approximately 1.5 hours.

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