Why You’ll Love This Recipe

Low-Carb and Keto-Friendly: Zucchini replaces traditional lasagna noodles, making this dish perfect for keto and low-carb diets.
Quick and Easy: Made in one skillet, this meal is fast and simple to prepare, with minimal cleanup required.
Flavorful: Packed with savory tomato sauce, ground beef, and melty cheese, it’s bursting with the classic flavors you love.
Customizable: Feel free to add your favorite ingredients like mushrooms, spinach, or other veggies to make it your own.
Family-Friendly: Even non-keto eaters will love this satisfying dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium zucchinis, sliced into thin rounds
1 lb ground beef (or ground turkey)
1 small onion, chopped
2 cloves garlic, minced
1 (14.5 oz) can of crushed tomatoes
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

Directions

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove any excess fat.
Add the chopped onion and garlic to the skillet and cook until softened, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 10 minutes, allowing the sauce to thicken.
While the sauce is simmering, prepare the zucchini. Place the zucchini slices on a paper towel-lined surface and press gently to remove excess moisture.
Once the sauce is ready, spread half of the zucchini slices evenly in the skillet with the meat sauce.
Top with half of the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese.
Layer the remaining zucchini slices over the cheese, followed by the remaining ricotta, mozzarella, and Parmesan.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Allow to cool slightly before serving. Garnish with fresh herbs if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Vegetarian Option: Use a plant-based protein or extra vegetables like mushrooms and spinach instead of ground beef.
Add Veggies: Feel free to add spinach, bell peppers, or mushrooms to the sauce for extra flavor and nutrition.
Spicy Kick: Add a pinch of red pepper flakes to the sauce if you like a little heat.
Different Cheeses: Swap ricotta for cottage cheese or add provolone or cheddar for a different flavor profile.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or in a skillet over low heat until warmed through.
Freezing: This dish can be frozen for up to 3 months. Store in an airtight container or freezer-safe bag and reheat in the oven once thawed.

FAQs

Can I use a different meat in this recipe?

Yes, you can substitute ground turkey, chicken, or even sausage for the ground beef.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses zucchini instead of traditional pasta.

Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes of baking time when you’re ready to cook.

Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce if you prefer. Just ensure it’s sugar-free and low in carbs to stay within keto guidelines.

How do I prevent the zucchini from being too watery?

To prevent excess moisture, be sure to salt the zucchini slices and let them sit for 10-15 minutes before patting them dry with paper towels.

Can I add other vegetables?

Absolutely! Mushrooms, spinach, and bell peppers all work well in this recipe.

Can I use a dairy-free cheese option?

Yes, there are many dairy-free cheese alternatives available if you want to make this dish dairy-free.

How can I make the zucchini softer?

If you prefer softer zucchini, you can pre-cook the zucchini slices in a skillet for a few minutes before assembling the lasagna.

Can I use ricotta cheese alternatives?

Yes, you can use cottage cheese or a dairy-free ricotta alternative.

How do I know when the dish is done baking?

The lasagna is done when the cheese is fully melted and bubbly, and the zucchini slices are tender.

Conclusion

Keto Zucchini Lasagna Skillet is a comforting and satisfying meal that delivers all the flavors of lasagna without the carbs. This one-pan dish is quick to make, customizable to your taste, and perfect for anyone following a keto or low-carb lifestyle. Enjoy it with your favorite sides or on its own for a healthy and delicious meal.

Keto Zucchini Lasagna Skillet

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Keto Zucchini Lasagna Skillet is a low-carb, delicious alternative to traditional lasagna, perfect for those following a keto or low-carb diet. With zucchini in place of noodles, this dish is packed with savory tomato sauce, ground beef, and melty cheese, delivering all the classic flavors of lasagna without the carbs. Easy to make in one skillet, it’s a comforting, healthy, and customizable meal that’s sure to become a family favorite.

Author: Laura
Prep Time: 10min
Cook Time: 30min
Total Time: 45min
Yield: 4servings
Category: Main Course
Method: Skillet, Baking
Cuisine: Italian
Diet: Low Fat

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Cook the Ground Beef:
Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up as it browns. Remove excess fat.
Add Onion and Garlic:
Stir in chopped onion and garlic. Cook for 3-4 minutes until softened.
Simmer the Sauce:
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 10 minutes to thicken the sauce.
Prepare the Zucchini:
Place zucchini slices on a paper towel-lined surface and press gently to remove excess moisture.
Layer the Lasagna:
Once the sauce is ready, spread half of the zucchini slices in the skillet with the meat sauce. Top with half of the ricotta cheese, half of the mozzarella, and half of the Parmesan.
Repeat the Layers:
Layer the remaining zucchini slices over the cheese. Add the remaining ricotta, mozzarella, and Parmesan.
Bake:
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cool and Serve:
Let cool slightly before serving. Garnish with fresh herbs if desired.

Notes

Vegetarian Option: Use plant-based protein or extra vegetables like mushrooms and spinach in place of ground beef.
Cheese Options: Swap ricotta for cottage cheese or try provolone or cheddar for a different flavor.
Add Veggies: You can incorporate mushrooms, spinach, or bell peppers into the sauce for added nutrients.
Spicy Version: Add red pepper flakes to the sauce for a bit of heat.