Keto Musaca

Indulge in the rich, comforting layers of this Keto Musaca, a low-carb twist on the classic Balkan dish that perfectly balances hearty flavors with a health-conscious approach. Featuring tender roasted slices of eggplant and zucchini, a robust ground beef tomato sauce seasoned with oregano and basil, and a luscious creamy topping enriched with Parmesan and mozzarella, this dish is a keto-friendly masterpiece. With just 25 minutes of prep time and a golden, bubbly finish from the oven, Keto Musaca makes the perfect gluten-free dinner for a family of six. Whether you're following a ketogenic diet or just craving a nutrient-packed comfort meal, this satisfying casserole will quickly become a weeknight favorite!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 medium zucchini
• 4 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion
• 3 garlic cloves
• 1 cup canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup heavy cream
• 2 large eggs
• 0.5 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Slice eggplants and zucchinis lengthwise into about 1/4-inch thick slices.

Step 3

Brush slices with olive oil on both sides and place on a baking sheet. Roast in the oven for 15 minutes until slightly golden and tender, flipping halfway.

Step 4

While the vegetables are roasting, prepare the meat sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add diced onion and minced garlic; cook until translucent, about 5 minutes.

Step 6

Stir in the ground beef and cook until browned, breaking it up with a spoon, about 8 minutes.

Step 7

Mix in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for 10-15 minutes until thickened.

Step 8

In a separate bowl, whisk together heavy cream and eggs, then stir in Parmesan cheese.

Step 9

Lightly grease a 9x13-inch baking dish. Layer half of the eggplant and zucchini slices at the bottom.

Step 10

Spread half of the meat sauce over the vegetables, followed by half of the cream mixture.

Step 11

Repeat the layers with remaining vegetables, meat sauce, and cream mixture.

Step 12

Top with shredded mozzarella cheese.

Step 13

Bake in the oven for 25-30 minutes until the top is bubbly and golden brown.

Step 14

Let the musaca cool for about 10 minutes before serving.

Nutrition Facts

Serving size	(3035.2g)

Amount per serving	% Daily Value*
Calories	3608.9

Total Fat 266.4g	0%
Saturated Fat 114.9g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1053.4mg	0%
Sodium 9908.6mg	0%
Total Carbohydrate 149.7g	0%
Dietary Fiber 50.1g	0%
Total Sugars 94.1g
Protein 156.9g	0%

Vitamin D 82IU	0%
Calcium 1671.5mg	0%
Iron 17.9mg	0%
Potassium 6475.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 17.3%

Carbs: 16.5%