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
Units
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- 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