This easy low-carb zucchini skillet is a quick and flavourful one-pan meal, perfect for busy nights. Juicy ground beef, tender zucchini, and creamy goat cheese come together with a rich basil pesto sauce. You can swap goat cheese for feta or add extra veggies for variety. Ready in minutes, it’s a simple and satisfying keto-friendly dinner!
Ingredients Needed
- 450g / 1 lb Ground beef
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 2 medium Zucchini / Courgettes (sliced into half-moons)
- 2 cloves Garlic (minced)
- 180ml / 3/4 cup Basil pesto (or more to taste)
- 60g / 1/2 cup Goat cheese (crumbled)
- 2 tbsp Fresh parsley (chopped)
How To Make Low Carb Keto Ground Beef Zucchini Skillet
- Sauté the garlic: Heat a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Cook the ground beef: Add the ground beef, season with sea salt and black pepper, and increase heat to medium-high. Cook for 7-10 minutes, breaking apart with a spatula, until browned.
- Add the zucchini: Stir in the sliced zucchini/courgettes and cook for 5-7 minutes, stirring occasionally, until they start to soften and turn golden but are not soggy.
- Mix in pesto and cheese: Remove from heat and stir in the basil pesto. Toss with crumbled goat cheese and fresh parsley.
Recipe Tips
- Don’t overcook the zucchini: Cook just until tender and golden. Overcooking will make them mushy and watery.
- Drain excess grease: If your ground beef is fatty, drain excess grease before adding the zucchini to keep the dish from becoming too oily.
- Use fresh pesto for best flavour: Store-bought works, but homemade basil pesto makes the dish fresher and more vibrant.
- Crumble goat cheese at the end: Add the cheese after removing from heat to keep it creamy and prevent it from melting too much.
- Season to taste: Pesto can be salty, so taste before adding extra salt to avoid making the dish too salty.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover skillet cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Let the skillet cool to room temperature, then place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating in a skillet over medium heat.
- Reheat: Heat a skillet over medium heat, add the leftovers, and cook for 5-7 minutes, stirring occasionally, until warmed through. Add a splash of water if needed to prevent drying out.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 468.1 kcal
- Total Fat: 37.6g
- Saturated Fat: 9.2g
- Cholesterol: 68mg
- Sodium: 188mg
- Potassium: 462.4mg
- Total Carbohydrate: 4.6g
- Dietary Fiber: 1.7g
- Sugars: 2.1g
- Protein: 30.7g
Check out More Recipes:
- Low Carb Keto Chicken Stir Fry Recipe
- Low Carb Keto Ground Beef Stroganoff Recipe
- Low Carb Keto Spaghetti Squash Carbonara
Low Carb Keto Ground Beef Zucchini Skillet
Description
This easy low-carb zucchini skillet is a quick and flavourful one-pan meal, perfect for busy nights. Juicy ground beef, tender zucchini, and creamy goat cheese come together with a rich basil pesto sauce. You can swap goat cheese for feta or add extra veggies for variety. Ready in minutes, it’s a simple and satisfying keto-friendly dinner!
Ingredients
Instructions
- Sauté the garlic: Heat a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Cook the ground beef: Add the ground beef, season with sea salt and black pepper, and increase heat to medium-high. Cook for 7-10 minutes, breaking apart with a spatula, until browned.
- Add the zucchini: Stir in the sliced zucchini/courgettes and cook for 5-7 minutes, stirring occasionally, until they start to soften and turn golden but are not soggy.
- Mix in pesto and cheese: Remove from heat and stir in the basil pesto. Toss with crumbled goat cheese and fresh parsley.
Notes
- Don’t overcook the zucchini: Cook just until tender and golden. Overcooking will make them mushy and watery.
- Drain excess grease: If your ground beef is fatty, drain excess grease before adding the zucchini to keep the dish from becoming too oily.
- Use fresh pesto for best flavour: Store-bought works, but homemade basil pesto makes the dish fresher and more vibrant.
- Crumble goat cheese at the end: Add the cheese after removing from heat to keep it creamy and prevent it from melting too much.
- Season to taste: Pesto can be salty, so taste before adding extra salt to avoid making the dish too salty.
Low Carb Keto Ground Beef Zucchini Skillet
