Italian Beef and Veggie Skillet
An easy and delicious weeknight keto meal!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 10 1x
- Category: Dinner
Ingredients
- 2 Tbsp Olive Oil +1 tsp
- 2 garlic cloves, sliced
- 1 Medium Eggplant, cubed
- 1 Medium Zucchini, cubed
- 1lb Ground Beef
- 1– 28oz can Crushed Tomatoes with Basil
- 1 cup Whole Milk Ricotta
- Salt and Pepper
- Garlic Powder
- Italian Seasoning
- Red Pepper Flakes
- 1 cup Shredded Whole Milk Mozzarella
Instructions
- Heat 2 Tbsp olive oil in a large skillet over medium heat
- Add sliced garlic and cook for 1-2 minutes, until garlic starts to turn golden-brown
- Add cubed eggplant and zucchini
- Season to taste with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes
- Stir and cook for 5 minutes, until veggies begin to soften
- Add the can of crushed tomatoes, stir and simmer for 15-20 minutes, until veggies are soft but not mushy
- Meanwhile, heat remaining 1 tsp olive oil in a separate pan
- Add ground beef and season with salt, pepper, garlic powder, Italian seasoning and red pepper flakes
- Cook until browned and cooked through
- Once the beef is done, add it to the skillet
- Add ricotta to the skillet and stir to combine
- Spread shredded whole milk mozzarella over the top and broil for a few minutes, until bubbly and browned
- Serve with our Low Carb Thin Spaghetti Pasta for an extra hearty meal!
Nutrition
- Serving Size: 1 cup
- Carbohydrates: 6