Low Carb Traditional Greek Pastitsio

Indulge in the rich, comforting flavors of a classic Greek dish with this “Low Carb Traditional Greek Pastitsio.” This recipe takes all the beloved elements of pastitsio and gives them a healthy, low-carb twist without sacrificing authenticity. Layers of tender zucchini ribbons replace traditional pasta, nestling a savory blend of spiced ground beef (or lamb) simmered with tomatoes, cinnamon, and oregano. A velvety almond milk béchamel, enriched with Parmesan cheese, crowns this gorgeous casserole for a golden, bubbling finish. Perfect for those following a keto or gluten-free lifestyle, this recipe delivers big on flavor while keeping carbs to a minimum. Serve it alongside a crisp Greek salad for an unforgettable Mediterranean-inspired meal!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Ground beef (or lamb, for traditional flavor)
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 400 grams Canned crushed tomatoes
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 1 teaspoons Dried oregano
• 3 large Zucchini, sliced into ribbons (or spiralized into noodles)
• 2 large Eggs
• 2 cups Unsweetened almond milk
• 3 tablespoons Almond flour
• 2 tablespoons Butter
• 0.5 cups Parmesan cheese, grated
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a deep baking dish with olive oil or butter.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic and sauté until softened, about 3–4 minutes.

Step 3

Add the ground beef (or lamb) to the skillet. Cook until browned, breaking up the meat with a spoon, about 6–8 minutes.

Step 4

Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, oregano, salt, and pepper. Simmer on low heat for 15 minutes until the sauce thickens slightly. Set aside.

Step 5

Prepare the zucchini: Slice zucchini lengthwise into ribbons using a mandoline slicer or a vegetable peeler, or spiralize into noodles. Steam or quickly blanch the zucchini ribbons to remove excess water (about 3–4 minutes), then pat dry with paper towels.

Step 6

In a saucepan over medium heat, melt the butter. Whisk in the almond flour until smooth and golden, about 1 minute. Gradually add unsweetened almond milk while whisking constantly to make a smooth sauce. Cook until thickened, about 5–7 minutes.

Step 7

Remove the béchamel sauce from heat and let cool slightly. Beat the eggs in a small bowl, then quickly whisk them into the sauce. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.

Step 8

Layer the prepared zucchini slices evenly in the greased baking dish. Add half of the meat sauce on top, spreading it evenly. Add another layer of zucchini and follow with the rest of the meat sauce.

Step 9

Pour the béchamel sauce over the top layer of meat. Use a spatula to spread the sauce evenly to cover the dish.

Step 10

Bake in the preheated oven for 30–35 minutes or until the top is golden brown and bubbling.

Step 11

Remove from the oven and let rest for 10–15 minutes before slicing and serving for the best texture.

Nutrition Facts

Serving size	(1863.7g)

Amount per serving	% Daily Value*
Calories	2407.9

Total Fat 189.4g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 877.8mg	0%
Sodium 4531.5mg	0%
Total Carbohydrate 55.6g	0%
Dietary Fiber 15.0g	0%
Total Sugars 28.7g
Protein 130.3g	0%

Vitamin D 297.2IU	0%
Calcium 1673.4mg	0%
Iron 22.6mg	0%
Potassium 3822.1mg	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: 69.6%

Protein: 21.3%

Carbs: 9.1%