Description
Keto zucchini lasagna skillet delivers Italian comfort without carb overload, melding rich cheese layers with tender zucchini ribbons. Cheese lovers and health-conscious cooks will savor this low-carb twist on classic pasta perfection.
Ingredients
Scale
Meats and Proteins:
- 1 pound (lb) ground beef
Vegetables:
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced into thin rounds
Cheeses and Seasonings:
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups marinara sauce (low-carb, no sugar added)
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
- Prepare a spacious skillet by warming olive oil over medium-high temperature, creating a sizzling cooking surface.
- Introduce diced onions to the hot oil, sautéing until they transform into translucent, softened fragments.
- Incorporate minced garlic and ground beef, stirring continuously to ensure even browning and breaking up meat clusters.
- Eliminate excess fat by draining if needed, then enhance the mixture with a robust blend of seasonings: salt, black pepper, oregano, Italian herbs, and a sprinkle of red pepper flakes.
- Pour marinara sauce into the skillet, allowing the mixture to gently simmer and meld flavors for several minutes.
- Artfully arrange zucchini slices across the beef foundation, creating an elegant, slightly overlapping pattern that covers the entire surface.
- Distribute creamy ricotta cheese over the zucchini layer, spreading it evenly to ensure consistent coverage.
- Generously crown the dish with a luxurious blanket of shredded mozzarella and Parmesan cheeses.
- Reduce heat to low, cover the skillet, and let the cheese melt into a golden, bubbling masterpiece.
- Once the cheese reaches perfect molten consistency, remove from heat and garnish with freshly torn basil leaves for a vibrant finishing touch.
Notes
- Slice zucchini uniformly to ensure even cooking and layering throughout the skillet.
- Use a mandoline or sharp knife to create thin, consistent zucchini slices for the best texture and appearance.
- Drain excess moisture from zucchini by salting and letting sit for 10 minutes, then patting dry to prevent a watery lasagna.
- Swap ground beef with ground turkey or plant-based meat alternatives for different dietary preferences and protein options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 473
- Sugar: 6 g
- Sodium: 845 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 112 mg