Description
This Keto Zucchini Lasagna Skillet is a one-pan low-carb dinner packed with cheesy, meaty flavor—perfect for anyone craving lasagna without the pasta. With tender zucchini, a rich tomato meat sauce, and gooey melted cheese, it’s ready in just 30 minutes and great for busy nights or meal prep.
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 (14 oz) cans chopped tomatoes
1 tsp dried oregano
Pinch of red pepper flakes
¾ cup ricotta cheese
8 oz grated mozzarella cheese, divided
¼ cup grated parmesan cheese
Instructions
Heat a large skillet over medium-high heat. Add olive oil and chopped onion. Sauté for 3–5 minutes until translucent.
Add garlic and cook for 30 seconds. Add ground beef and sausage. Cook for 7–8 minutes until browned, breaking it apart with a spoon. Season with salt and pepper.
Reduce heat to medium. Stir in chopped zucchini, canned tomatoes, oregano, and red pepper flakes. Simmer for about 8 minutes until zucchini is tender.
Stir in ricotta, 4 oz of mozzarella, and all of the parmesan. Mix until creamy and well combined.
Top with remaining mozzarella, cover the skillet, and cook for 2–3 minutes or until the cheese is melted.
Serve warm and garnish with fresh herbs if desired.
Notes
To reduce moisture, you can salt the zucchini before cooking and blot it dry. Feel free to swap in ground turkey or all beef for a leaner option. Leftovers reheat well and are great for lunch the next day. This dish also freezes beautifully.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 740mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg