Keto Zucchini Lasagna Skillet
Flavorful, cheesy and delicious. A lasagna full of flavors but without the carbs - made in just one pan in under 30 minutes. High protein, gluten-free and keto.
Servings: 6 bowls
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 lb lean ground beef
- ½ lb ground Italian sausage
- salt and black pepper to taste
- 2 medium zucchini chopped
- 2 14oz can chopped tomatoes
- 1 tsp dried oregano
- pinch red pepper flakes
- ¾ cup ricotta cheese
- 8 oz grated mozzarella divided
- ¼ cup grated parmesan cheese
Instructions
- Heat up a large skillet to medium-high heat. Add in the olive oil and onion. Cook for 3-5 minutes until translucent.
- Add in garlic, cook for 30 seconds, and add ground beef with ground Italian sausage.. Cook and crumble the meat until it’s fully cooked. It will take around 7-8 minutes. Season with salt and black pepper.
- Now, reduce the heat and add in the zucchini, chopped tomatoes, dried oregano, and red pepper flakes. Mix thoroughly and let it simmer for 8 minutes, until zucchini is tender.
- Stir in the ricotta, 4 oz of mozzarella, and all of the parmesan cheese.
- Once all the ingredients are mixed, sprinkle with the remaining mozzarella cheese and cover with a lid. Let it simmer for 2-3 minutes until mozzarella melts.
- Serve warm!
Nutrition
Serving: 1 bowl (14 oz) | Calories: 523kcal | Carbohydrates: 13g | Protein: 36g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 779mg | Potassium: 936.4mg | Fiber: 2.8g | Sugar: 6.4g | Calcium: 362mg | Iron: 3.3mg