A hearty skillet layered with zucchini ribbons, ground beef, tomato sauce, and cheeses for a comforting low-carb dish.
# What you 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 tbsp tomato paste
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/4 tsp red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Oils
14 - 2 tbsp olive oil
# Steps to follow:
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 it 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. Allow to simmer for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons evenly over the meat sauce. Spread half of the ricotta cheese atop the zucchini, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan.
05 - Add the remaining zucchini ribbons, spread the rest of the ricotta, then layer another third of the mozzarella and Parmesan. Finish by topping with the remaining mozzarella and Parmesan cheeses.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini softens.
07 - Place the skillet under the broiler for 2 to 3 minutes to brown the cheese if desired. Serve immediately while hot.
