A satisfying low-carb skillet with layers of zucchini, ground beef, tomato sauce, and melted cheese.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced lengthwise into thin ribbons
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb lean ground beef
→ Dairy
05 - 1 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
→ Sauce & Canned Goods
08 - 1 can (14 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
→ Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# Step-by-Step Guide:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add ground beef to the skillet and cook, breaking up with a spatula, until fully browned. Drain excess fat if necessary.
03 - Incorporate crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Reduce heat and simmer for 5 minutes to marry flavors.
04 - Arrange half of the zucchini ribbons atop the meat sauce. Dollop half of the ricotta evenly over the zucchini, then sprinkle with one-third of the shredded mozzarella and a portion of the Parmesan cheese.
05 - Repeat layering with the remaining zucchini ribbons, ricotta, and another third of the mozzarella and Parmesan cheese. Top with the remaining mozzarella and Parmesan.
06 - Cover the skillet and cook on low heat for 10 minutes or until the zucchini softens.
07 - For a golden cheese crust, place the skillet under a broiler for 2 to 3 minutes. Serve immediately while hot.
