A low-carb one-pan dish with zucchini ribbons, ground beef, ricotta, and melted cheese in a savory tomato base.
# 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 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
# How to Make It:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute.
02 - Add ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer the mixture for 5 minutes to blend flavors.
04 - Arrange half the zucchini ribbons over the beef mixture. Spread half the ricotta cheese on top, then sprinkle with one-third of the mozzarella and some Parmesan cheese.
05 - Repeat layering with the remaining zucchini ribbons and ricotta. Add another third of the mozzarella and Parmesan. Finish by topping with the remaining mozzarella and Parmesan.
06 - Cover and cook over low heat for 10 minutes or until the zucchini is tender.
07 - Optionally, place the skillet under the broiler for 2 to 3 minutes to brown the cheese. Serve immediately while hot.
