Imagine all the flavors of classic lasagna—savory meat sauce, rich tomato goodness, melty cheese—without the carbs or the hassle of layering. That’s exactly what you get with this Keto Zucchini Lasagna Skillet!
This one-pan wonder is packed with hearty beef, creamy ricotta, and tender zucchini slices that soak up every bit of the delicious sauce. It’s a quick, satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. Trust me, you won’t even miss the pasta!
Let’s get cooking!
Why You’ll Love This Recipe
- One-Pan Simplicity – No need to deal with multiple dishes—everything cooks in one skillet!
- Low-Carb & Keto-Friendly – All the lasagna flavor you love, minus the carbs.
- Quick & Easy – Ready in about 30 minutes, making it a perfect weeknight meal.
- Packed with Flavor – A rich, hearty meat sauce and gooey cheese make every bite irresistible.
- Customizable – Add extra veggies, swap the protein, or spice it up to suit your taste.
Ingredients
Here’s what makes this dish so irresistible:
Ground Beef – The hearty base of the dish, bringing rich flavor and protein. You can swap it for ground turkey or sausage for a different twist.
Zucchini – Thinly sliced zucchini acts as a low-carb substitute for pasta, soaking up all the sauce and flavors.
Marinara Sauce – A keto-friendly marinara keeps things rich and tomato-y. Look for one with no added sugar!
Ricotta Cheese – Adds that classic lasagna creaminess, making every bite melt in your mouth.
Mozzarella Cheese – Because no lasagna is complete without a gooey, cheesy topping!
Parmesan Cheese – A little sprinkle adds a bold, salty kick that ties everything together.
Onion & Garlic – Essential aromatics that build deep, savory flavor.
Italian Seasoning – A blend of herbs like oregano, basil, and thyme that give this dish its authentic Italian taste.
Olive Oil – Helps everything cook up perfectly while adding a hint of richness.
Red Pepper Flakes (Optional) – For those who like a little heat in their lasagna.
Fresh Basil – A bright, herby finish that elevates the whole dish.
(Note: The full ingredient list with measurements is provided in the recipe card below.)
Instructions
Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft and fragrant.
Brown the Beef: Add ground beef, breaking it up as it cooks. Stir in Italian seasoning, salt, and red pepper flakes (if using).
Add the Sauce: Pour in marinara sauce, stirring well to combine. Let it simmer to develop rich flavors.
Layer the Zucchini: Arrange zucchini slices over the meat sauce, covering the skillet in an even layer.
Add the Cheeses: Dollop ricotta cheese over the zucchini, then sprinkle with mozzarella and Parmesan.
Melt & Serve: Cover the skillet and let the cheese melt until bubbly. Garnish with fresh basil, then serve hot!
How to Serve Keto Zucchini Lasagna Skillet
This dish is delicious on its own, but here are some tasty serving ideas:
- With a Side Salad – A crisp green salad with a light vinaigrette balances the richness.
- Garlic Butter Mushrooms – A flavorful, keto-friendly side that pairs beautifully.
- Roasted Veggies – Try asparagus, bell peppers, or broccoli for extra color and nutrients.
- Cauliflower Breadsticks – If you’re craving a “bread” side, these are a great keto option.
Additional Tips
- Drain the Zucchini: If your zucchini releases too much water, sauté it separately for a few minutes before layering.
- Make It Dairy-Free: Swap ricotta and mozzarella for dairy-free alternatives.
- Use Ground Turkey or Sausage: For a different flavor twist.
- Prep Ahead: Make the meat sauce in advance and store it in the fridge for easy weeknight assembly.
- Reheat Properly: Warm leftovers in a skillet over low heat or in the microwave in short bursts.
FAQ Section
Q1: Can I use eggplant instead of zucchini?
A1: Yes! Thinly sliced eggplant works great as a pasta alternative.
Q2: How do I prevent the zucchini from getting watery?
A2: Lightly salt the zucchini slices and let them sit for 10 minutes before cooking. Pat dry before adding to the skillet.
Q3: Can I make this in the oven?
A3: Absolutely! Transfer everything to a baking dish and bake at 375°F (190°C) for 15-20 minutes.
Q4: What’s the best way to store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days.
Q5: Can I freeze this dish?
A5: Yes! Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
Q6: Can I add mushrooms or spinach?
A6: Definitely! Both add extra texture and nutrients.
Q7: Is store-bought marinara keto-friendly?
A7: Some are, but check labels for added sugar. Or, make your own with crushed tomatoes and Italian spices.
Q8: Can I make this vegetarian?
A8: Yes! Skip the beef and use sautéed mushrooms, spinach, or tofu for a plant-based version.
Q9: How do I keep the cheese from getting too greasy?
A9: Use part-skim ricotta and mozzarella for a lighter texture.
Q10: Can I double this recipe?
A10: Absolutely! Use a larger skillet or a baking dish for a big-batch version.
Final Thoughts
This Keto Zucchini Lasagna Skillet is proof that you don’t need pasta to enjoy a comforting, cheesy lasagna! It’s quick, flavorful, and packed with all the best Italian flavors—without the carbs. Give it a try, and let me know how it turns out.
Print
Keto Zucchini Lasagna Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Keto Zucchini Lasagna Skillet is a low-carb twist on the classic Italian favorite! Made with layers of tender zucchini, seasoned ground beef, rich tomato sauce, and gooey melted cheese, this dish delivers all the comforting flavors of lasagna without the carbs. Perfect for Healthy Homemade Recipes, Quick Dinner Ideas, and High-Protein Recipes, this one-pan meal is a must-try!
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 cups marinara sauce (low-carb, no sugar added)
- 2 medium zucchinis, sliced into thin rounds
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and cook for 2-3 minutes until softened.
- Stir in minced garlic and ground beef, cooking for 5-7 minutes until browned. Drain excess grease if necessary.
- Season with salt, black pepper, oregano, Italian seasoning, and red pepper flakes. Stir in the marinara sauce and let simmer for 5 minutes.
- Layer sliced zucchini over the beef mixture, slightly overlapping them.
- Dollop ricotta cheese over the zucchini and spread evenly.
- Sprinkle shredded mozzarella and Parmesan cheese on top.
- Cover and cook on low heat for 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
- Use a mandoline slicer for even zucchini slices.
- For a thicker lasagna-style texture, let the dish sit for a few minutes before serving.
- Swap ricotta for cottage cheese for a lighter version.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85 mg