Main courseLow carbVegetarian€€
Zucchini and Butternut Squash Musaka with Ground Beef and Ricotta
Enjoy this optimized low-carb version of musaka, where zucchini and butternut squash replace the potatoes. With only 10 g of carbohydrates per serving, this dish is ideal for an LCHF or Keto diet.
Prep time
20 min
Cook time
45 min
Total time
65 min
Servings
4
Recipe
For the vegetable base
Squash, summer, green, zucchini, includes skin, raw
600 gSquash, winter, butternut, raw
200 gOil, olive, extra virgin
15 mlSalt, table, iodized
1 pinchSalt, table, iodized
1 pinchFor the meat sauce
Beef, ground, 90% lean meat / 10% fat, raw
600 gOnions, yellow, raw
1 mediumGarlic, raw
1 cloveTomato, puree, canned
200 mlThyme, fresh
1 tspFor the filling and topping
Cheese, ricotta, whole milk
400 gEggs, Grade A, Large, egg whole
2 pieceCheese, parmesan, grated
40 gParsley, fresh
1 handfulPer servingTotal
Calories:608.5 kcal2434.1 kcal
Protein:46.7 g186.8 g
Carbohydrates:26.7 g106.8 g
Fiber:3.9 g15.6 g
Water:457.7 ml1830.7 ml
Fat:34.4 g137.6 g
Micronutrients
Sugar:5.3 g21 g
Saturated fat:15.2 g60.9 g
Cholesterol:248.1 mg992.4 mg
Sodium:513.3 mg2053 mg
Potassium:1550.4 mg6201.7 mg
Calcium:401.4 mg1605.7 mg
Iron:5.7 mg22.8 mg
Magnesium:111.9 mg447.7 mg
Zinc:9.2 mg36.6 mg
Phosphorus:638.4 mg2553.6 mg
Vitamin C:46 mg184.1 mg
Vitamin A:471.7 µg1886.8 µg
Vitamin D:0.9 µg3.6 µg
Vitamin B12:4.5 µg18.1 µg
Instructions
1
Cut the zucchini and butternut squash into thin slices. Quickly sear them in a pan or bake in the oven (10 min at 200 °C) to evaporate excess water. This is key so the musaka doesn't become watery.
2
In a pan, sauté the onion and garlic in oil. Add the ground meat and cook until browned. Stir in the tomato passata, salt, pepper, and thyme, then cook over medium heat for 10–12 minutes until the sauce thickens.
3
In a bowl, whisk together the ricotta, eggs, and half of the grated Parmesan. Add the chopped parsley.
4
In a greased baking dish, arrange a layer of the baked zucchini and squash. Spread a layer of the meat sauce over it, followed by a third of the ricotta cream. Repeat the process until all the ingredients are used up.
5
Spread the remaining ricotta on top and sprinkle with the remaining Parmesan. Bake in a preheated oven at 190 °C for approximately 25–30 minutes, until the top turns golden brown.
Nutritional benefits
This meal helps maintain stable blood glucose levels, as it contains a minimal amount of carbohydrates, while its high protein content supports muscle recovery and long-lasting satiety.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.