A low-carb, one-pan dish with ground beef, tomato sauce, ricotta, and zucchini ribbons.
# 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:
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 skillet, breaking it apart with a spatula. Cook until no longer pink and browned evenly. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Reduce heat and simmer for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons evenly over the meat sauce. Spread half of the ricotta over the zucchini, then sprinkle a third of the mozzarella and some Parmesan cheese.
05 - Repeat layering with the remaining zucchini ribbons, ricotta, a third of the mozzarella, and Parmesan. Top with the remaining mozzarella and Parmesan cheeses.
06 - Cover skillet and cook on low heat for 10 minutes or until the zucchini softens through.
07 - Optionally, place skillet under a broiler for 2 to 3 minutes to brown and bubble the cheese on top. Serve immediately.
