fbpx Print

Italian Beef and Veggie Skillet

An easy and delicious weeknight keto meal!

Ingredients

Scale
  • 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

  1. Heat 2 Tbsp olive oil in a large skillet over medium heat
  2. Add sliced garlic and cook for 1-2 minutes, until garlic starts to turn golden-brown
  3. Add cubed eggplant and zucchini
  4. Season to taste with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes
  5. Stir and cook for 5 minutes, until veggies begin to soften
  6. Add the can of crushed tomatoes, stir and simmer for 15-20 minutes, until veggies are soft but not mushy
  7. Meanwhile, heat remaining 1 tsp olive oil in a separate pan
  8. Add ground beef and season with salt, pepper, garlic powder, Italian seasoning and red pepper flakes
  9. Cook until browned and cooked through
  10. Once the beef is done, add it to the skillet
  11. Add ricotta to the skillet and stir to combine
  12. Spread shredded whole milk mozzarella over the top and broil for a few minutes, until bubbly and browned
  13. Serve with our Low Carb Thin Spaghetti Pasta for an extra hearty meal!

Nutrition

Find it online: https://www.lowcarbfoods.com/community/recipes/italian-beef-and-veggie-skillet/