Big Mac Casserole

Free Printable: Low Carb & Keto Food List

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Low carb or not, everyone loves this keto Big Mac casserole recipe! And what’s not to love? Layers of roasted zucchini, seasoned ground beef, plenty of cheese and sugar-free thousand island dressing, and of course, fresh toppings. Tastes just like your favorite burger… without the carbs.

I don’t really eat fast food anymore, but if you get a burger craving when you’re out and about, don’t miss my best keto fast food guide to find low carb choices just about anywhere. And, what I do still love is making healthier fast food re-makes at home! Big Mac salad has been popular on the blog for years, but you may also like a burger in a bowl or classic cheeseburger casserole.

THE EASY KETO FREEZER SYSTEM

Make 12 meals in 2 hours, plus recipes and freezer guides!

GET IT NOW

Ingredients & Substitutions

This section explains how to choose the best ingredients for keto Big Mac casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Zucchini Layer:

• Zucchini – My version of this casserole has zucchini on the bottom, because I didn’t want it to be all meat. You can also swap in other keto vegetables, such as roasted cauliflower, roasted broccoli, or bell peppers. Just cook them before adding to the casserole.
• Olive Oil – For roasting the zucchini. You can also use avocado oil instead.
• Sea Salt

Meat Layer:

• Olive Oil – Or avocado oil.
• Ground Beef – I prefer grass fed beef for the best flavor and nutrition, but any ground beef will work. I use 85/15 moderately lean ground beef and let it cook until the extra moisture evaporates, but if you use a higher fat content, you may want to drain off some of the excess grease. Ground chicken or ground turkey would also work fine.
• Sea Salt & Black Pepper
• Onion – White onions are the classic option, but yellow or red is also fine.

Assembly:

• Thousand island dressing – You can buy it pre-made, but they usually have added sugar, so I recommend making your own keto thousand island dressing in a medium bowl before you begin. This is our ‘Big Mac sauce’!
• Shredded cheese – I used cheddar, but you can use any keto cheese you like.

Big Mac Casserole Toppings:

• Iceberg lettuce – I prefer to cut my own, but you can also find shredded iceberg lettuce in the bagged lettuce section of the grocery store.
• Tomato – I prefer roma tomatoes, but any tomato will work.
• Pickles – Sliced into circles. Make sure to choose dill pickles that are made without sugar… or make homemade pickles!
• Thousand island dressing – More of the same kind you used above.
• Sesame seeds

How To Make Big Mac Casserole

This section shows how to make low carb Big Mac casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

• Roast zucchini. Arrange zucchini slices in a single layer on a baking sheet. Brush with oil, and season with sea salt. Roast until tender.

TIP: After roasting, gently pat zucchini dry with paper towels to soak up any extra water or oil. This will prevent a watery casserole.

• Brown ground beef. Heat oil in a saute pan or large skillet, and add ground beef. Season with sea salt and black pepper. Cook until the beef browns and any extra moisture evaporates.
• Add onion. Stir in diced onion and cook until translucent or starting to brown (up to you!).

• Assemble. Arrange zucchini slices at the bottom of a casserole dish, overlapping slightly. Top with dressing, ground beef mixture, and shredded cheese.
• Bake. It’s done when the Big Mac casserole is warm and the cheese is melted.
• Top. Add fresh toppings and drizzle with dressing. Sprinkle with sesame seeds.

Storage Instructions

• Store: Keep the Big Mac casserole (preferably with the toppings separate!) in the refrigerator for 3-4 days.
• Reheat: Warm up the casserole (without toppings) in a 350 degree F oven or in the microwave. Once it’s hot, add toppings.
• Freeze: Store in the freezer for up to 3 months, without the toppings. You can reheat from frozen or thaw in the fridge overnight to make it faster. Add fresh toppings after reheating.

More Easy Low Carb Casserole Recipes

If you like this Big Mac casserole recipe, you might also like some of these other low carb casserole recipes:

• Reuben Casserole
• Eggs Benedict Casserole
• Mexican Casserole
• Loaded Cauliflower Casserole
• Cabbage Roll Casserole

4.95 from 35 votes

Big Mac Casserole (Easy & Healthy!)

This keto big mac casserole recipe combines classic Big Mac flavors in a healthy casserole. Just 3.8g net carbs and simple ingredients!

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 8 (adjust to scale recipe)

Un-save Recipe Save Recipe Go Ad-Free

Recipe Video

Tap on the image below to watch the video.

Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)

Review Print

Pin

US Customary – Metric

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Zucchini Layer:

• 1 lb Zucchini (sliced into 1/4-inch-thick rounds) ▢
• 2 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢

Meat Layer:

• 1/2 tbsp Olive oil ▢
• 1 1/2 lbs Ground beef ▢
• 1/2 tbsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1/2 large Onion (diced) ▢

Assembly:

• 3/4 cup Sugar-free thousand island dressing ▢
• 2 cups Cheddar cheese (shredded) ▢

Toppings:

• 1 1/2 cups Iceberg lettuce (shredded) ▢
• 1 medium Roma tomato (diced) ▢
• 3/4 cup Pickles (sliced) ▢
• 1/4 cup Sugar-free thousand island dressing ▢
• 1/2 tbsp Sesame seeds ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. Arrange the zucchini in a single layer on a large baking sheet. Brush with olive oil, then sprinkle both sides lightly with sea salt.

3. Roast the zucchini slices in the oven for about 20 minutes, until tender.

4. When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.

5. Meanwhile, heat the remaining 1/2 tablespoon (7.39 ml) of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the ground beef, and season with salt and pepper. Cook for about 10 minutes, until browned.

6. Add the diced onion. Cook for 7-8 minutes, until onions are translucent and starting to brown.

7. Arrange the zucchini slices at the bottom of a 9×13 casserole dish, overlapping slightly. Pour 3/4 cup dressing over the zucchini and spread evenly. Top with the meat, then sprinkle with shredded cheese.

8. Bake for 10-15 minutes, until the cheese on top is melted.

9. Top the casserole with lettuce, tomatoes, and pickles. Drizzle with the remaining 1/4 cup dressing. Sprinkle with sesame seeds.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!

Related Easy Recipes

• 
  Keto Reuben Casserole Recipe
• 
  Easy Low Carb Keto Cheeseburger Casserole Recipe
• 
  Gluten-Free Keto Green Bean Casserole Recipe
• 
  Low Carb Keto Philly Cheesesteak Casserole Recipe

Recipe Notes

Serving size: 1/8 entire casserole

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 496

Fat 41.8g

Protein 23.6g

Total Carbs 5.6g

Net Carbs 4.2g

Fiber 1.4g

Sugar 3.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: American

Keywords: big mac casserole, big mac casserole recipe, keto big mac casserole

Calories: 496 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Sign Up To Save Recipes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂