Keto Zucchini Lasagna Skillet

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This keto zucchini lasagna skillet couldn’t be any easier. Everything cooks 1 skillet! Enjoy lasagna any night of the week. This recipe is also perfect for meal prep!

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

1 pound Lean Ground Beef
1/2 pound Ground Italian sausage
Salt and Pepper to taste
1 24 ounce Jar Rao’s Marinara (My favorite brand on Amazon (affiliate link)
2 Medium Zucchini, chopped
3/4 Cup Ricotta cheese
1/4 Cup Shredded parmesan cheese
8 Ounces Shredded Mozzarella cheese, divided

Add the ground beef and sausage to a large skillet over medium-high heat. Cook and crumble the meat until it is cooked through. Season with salt and pepper to taste.
Reduce the heat to medium and stir in the chopped zucchini and marinara. Let simmer until the zucchini is fork tender. About 8 minutes.
Stir in the ricotta, half of the mozzarella, and the parmesan. Top with the remaining mozzarella and cover with a lid to let the mozzarella mely, or place in the oven under the broiler until the cheese is bubbly. Serve

Calories: 500kcal | Carbohydrates: 9g | Protein: 36g | Fat: 36g | Fiber: 2g