Low Carb Baked Ziti with Meatballs

Indulge in the comforting flavors of this *Low Carb Baked Ziti with Meatballs*, a wholesome and delicious twist on a classic Italian favorite. This recipe combines tender, homemade meatballs made with almond flour and Parmesan cheese, layered over a bed of sautéed spiralized zucchini and smothered in rich, low-carb marinara sauce. Creamy ricotta and gooey mozzarella cheese bring indulgent layers of flavor, while fresh basil adds a bright finishing touch. Perfect for those seeking a keto-friendly or gluten-free alternative, this baked ziti swaps traditional pasta for zucchini noodles without compromising on taste or texture. With just 20 minutes of prep time and hearty portions that serve six, this baked dish makes for an effortlessly satisfying dinner or meal prep option.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 cup almond flour
• 0.25 cup parmesan cheese, grated
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups zucchini, spiralized
• 2 cups low-carb marinara sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 tablespoon olive oil
• 2 tablespoons fresh basil leaves, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, combine the ground beef, almond flour, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are thoroughly incorporated.

Step 3

Form the mixture into small meatballs, approximately 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Step 4

Bake the meatballs in the preheated oven for 15 minutes, or until they are browned and cooked through.

Step 5

While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until slightly tender. Set aside.

Step 6

Once the meatballs are cooked, remove from the oven and reduce oven temperature to 350°F (175°C).

Step 7

In a large baking dish, spread half of the marinara sauce. Add the spiralized zucchini in an even layer over the sauce.

Step 8

Distribute the meatballs evenly over the zucchini, and then dollop ricotta cheese in between the meatballs.

Step 9

Pour the remaining marinara sauce over the meatball and zucchini mixture. Sprinkle the shredded mozzarella cheese evenly on top.

Step 10

Cover the baking dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.

Step 11

Remove from the oven and let cool for a few minutes. Garnish with chopped basil leaves if desired before serving.

Nutrition Facts

Serving size	(2500.4g)

Amount per serving	% Daily Value*
Calories	2985.1

Total Fat 216.4g	0%
Saturated Fat 88.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 887.4mg	0%
Sodium 6364.5mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 45.3g
Protein 196.6g	0%

Vitamin D 53.8IU	0%
Calcium 3262.6mg	0%
Iron 21.0mg	0%
Potassium 5216.7mg	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: 63.0%

Protein: 25.4%

Carbs: 11.5%