Zucchini Hackfleisch Auflauf – Hackfleisch Rezepte Low Carb

Table of Contents

• 1) Key Takeaways
• 2) Easy Zucchini Hackfleisch Auflauf Recipe
• 3) Ingredients for Zucchini Hackfleisch Auflauf
• 4) How to Make Zucchini Hackfleisch Auflauf
• 5) Tips for Making Zucchini Hackfleisch Auflauf
• 6) Making Zucchini Hackfleisch Auflauf Ahead of Time
• 7) Storing Leftover Zucchini Hackfleisch Auflauf
• 8) Try these Main Course Recipes next!
• 9) Zucchini Hackfleisch Auflauf Recipe
• 10) Nutrition

1) Key Takeaways

• A perfect low carb casserole with ground beef and zucchini
• Ready in under an hour with everyday ingredients
• Customizable with other meats or veggies
• Cheesy, rich and satisfying—without all the carbs

2) Easy Zucchini Hackfleisch Auflauf Recipe

We’ve all been there. It’s the middle of the week, the fridge is half-empty, and dinner needs to happen—fast. This zucchini hackfleisch auflauf solves that problem in the tastiest way. I make this dish when I want something filling and rich but don’t feel like dealing with pasta or rice. It’s low carb, yes, but that’s not even the best part.

This recipe comes together with just a few humble ingredients. The magic happens when the ground beef cooks with garlic and onion and the whole thing bakes into a cheesy, bubbling masterpiece. I use this recipe a lot during zucchini season, and my family doesn’t even notice it’s low carb. That’s a win.

If you’re looking for Hackfleisch Rezepte Low Carb that are more than just salads or bowls, this one is for you. The creamy egg mixture binds it all together, and the golden crust on top is just irresistible.

3) Ingredients for Zucchini Hackfleisch Auflauf

Ground Beef: I go with 600 grams of ground beef. You could switch it with turkey or pork, but beef adds that rich, meaty flavor.

Zucchini: Two medium zucchinis are perfect. Slice them thin so they soften while baking without turning to mush.

Onion: One chopped onion gives the dish a bit of sweetness and depth. Don’t skip it—it really builds flavor.

Garlic: Two cloves, minced. I’m tempted to say more is better here, but two is just right for balance.

Heavy Cream: 200 ml brings in creaminess that holds everything together. It also keeps the dish nice and moist.

Eggs: Three eggs work with the cream to make a soft, custardy base. They’re the glue for this low carb casserole.

Grated Cheese: I love using 150 grams of Gouda or Emmental. Melty, stretchy, and golden on top—yes, please.

Italian Herbs: Just a teaspoon adds a herby kick. You’ll taste the difference with a little oregano or thyme.

Salt and Pepper: Go with your gut here. Season it well but taste as you go.

Olive Oil: Just enough for sautéing your aromatics. Adds a hint of richness to the base flavor.

4) How to Make Zucchini Hackfleisch Auflauf

Step 1. Preheat the oven to 180°C or about 350°F. You want it hot so the casserole cooks evenly and the top gets nice and golden.

Step 2. Wash your zucchinis and slice them thin. I don’t bother peeling them. The skin adds texture and color.

Step 3. Grab a large pan, heat a splash of olive oil, and sauté the chopped onion and garlic until soft and fragrant.

Step 4. Add the ground beef to the pan. Break it up and cook until browned. Season with salt, pepper, and Italian herbs.

Step 5. In a bowl, whisk together the heavy cream and eggs. Add a bit of salt and pepper. This mixture will keep everything moist and creamy.

Step 6. Lightly grease your baking dish. Layer half of the zucchini slices on the bottom like edible shingles.

Step 7. Spoon the beef mixture over the zucchini layer. Try to spread it out evenly.

Step 8. Add the rest of the zucchini slices on top. This makes a cozy little sandwich for the filling.

Step 9. Pour your egg and cream mix over the dish. Let it seep down between the layers.

Step 10. Sprinkle grated cheese generously on top and bake for 30 to 35 minutes until golden and bubbling.

5) Tips for Making Zucchini Hackfleisch Auflauf

Let’s talk moisture. Zucchinis can be sneaky with their water content. If yours are extra juicy, sprinkle the slices with a little salt and let them sit for 10 minutes. Then blot them with a paper towel to dry.

You can play around with protein. This works just as well with ground turkey or even a veggie alternative if you’re skipping meat. Just keep the seasoning bold, especially if you’re doing a low carb zucchini rezepte version with plant-based swaps.

For a spicier edge, add some crushed red pepper to the beef while it’s cooking. You won’t regret it. And if you’re after extra crunch, top the cheese with a handful of chopped nuts or low carb breadcrumbs before baking.

6) Making Zucchini Hackfleisch Auflauf Ahead of Time

This dish is perfect for meal prep. You can prep the whole thing and refrigerate it uncooked for up to a day. Then pop it straight in the oven when you’re ready to eat.

If you want to freeze it, bake it first, then let it cool completely. Wrap it tight and freeze. It’ll keep for about a month. Thaw overnight in the fridge, then reheat at 160°C until warmed through.

Hackfleisch auflauf like this one often tastes even better the next day. The flavors settle in, and the texture gets just a bit firmer, which makes for perfect leftovers.

7) Storing Leftover Zucchini Hackfleisch Auflauf

Got leftovers? Great. Scoop them into an airtight container and store them in the fridge for up to four days. This reheats like a dream in the oven or even the microwave if you’re in a rush.

I like to add a fresh sprinkle of cheese before reheating. It crisps up again and makes it feel almost like it was baked fresh. You can also reheat slices in a pan on low heat with the lid on. Works surprisingly well.

Low carb hackfleisch rezepte are ideal for batch cooking, and this one really holds up. Make a double batch if your family eats like mine does!

8) Try these Main Course Recipes next!

9) Zucchini Hackfleisch Auflauf Recipe

10) Nutrition

Serving Size: 1/4 of the baking dish | Calories: 410 | Protein: 27g | Fat: 32g | Carbohydrates: 7g | Fiber: 2g | Sugar: 4g | Sodium: 620mg

Recipe by Emilia from Emilia Rezepte