Low Carb Keto Ground Beef Zucchini Skillet

I’ve tried more “easy keto skillet meals” than I care to admit—most were either oily messes or watery disasters (zucchini, I’m looking at you). But this one nails it. It’s fast, flavorful, and doesn’t taste like you’re “making do” with what’s left in the crisper drawer.

Creamy goat cheese, punchy pesto, juicy beef, and zucchini that’s golden instead of mushy? Yes please. And yes, it tracks.

Why This One Works So Well (Low-Carb Edition)

Here’s the thing: low-carb meals fall apart when texture isn’t right. This skillet hits because:

• Zucchini is sautéed, not steamed—golden, not soggy.
• Pesto adds fat + flavor without extra carbs or cream.
• Goat cheese melts into creamy pockets after cooking, so it doesn’t vanish.
• It’s one-pan, which means fewer dishes and no “keto meal prep meltdown.”

Ingredients That Kept It Keto

• Ground beef (1 lb / 450g) – Protein + fat in one. Go for 80/20 if you want it juicy, just drain the grease before adding zucchini.
• Sea salt + black pepper – Start simple. Remember: pesto is salty.
• Zucchini (2 medium) – 4g net carbs per cup. Slice into half-moons for faster, more even browning.
• Garlic (2 cloves) – Just enough to give depth without overpowering the pesto.
• Basil pesto (¾ cup / 180ml) – Fat, flavor, and herby richness. Homemade > jarred, but either works.
• Goat cheese (½ cup / 60g) – Tangy and creamy. Melts beautifully if added off the heat.
• Fresh parsley (2 tbsp) – Optional but gives a nice fresh finish.

Keto Swaps That Actually Work

Swap This	For This	Notes
Goat cheese	Feta	Slightly saltier, less creamy—still works.
Ground beef	Ground turkey	Works, but add extra fat (pesto, olive oil) to compensate.
Zucchini	Yellow squash	Slightly sweeter, but texture holds the same.
Pesto	Olive tapenade	Lower carb but more briny—different vibe.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Zucchini turned mushy	Overcooked or crowded pan	Sauté in batches or larger skillet
Oily final dish	Didn’t drain ground beef	Drain before adding veg
Cheese disappeared	Added too early, overmelted	Add after cooking, off heat
Salty overload	Pesto + added salt too much	Taste after pesto before salting

How to Make It (With Texture Cues)

1. Sauté garlic in a large skillet over medium heat for 1 min—just until it smells amazing.
2. Brown the beef with salt and pepper. Break it up as it cooks, about 7–10 minutes.
   • Drain fat if it pools in the pan.
3. Add zucchini, stir occasionally for 5–7 minutes until it’s golden and just tender—not soggy.
4. Turn off the heat. Stir in pesto, then crumble in goat cheese and toss with parsley.

I portion this into 6 servings—each about ¾ cup—which keeps tracking clean and easy.

My Go-To Low-Carb Hacks

• I slice zucchini thinner if I’m in a rush—cooks faster and more evenly.
• Keep a batch of homemade pesto in the freezer in ice cube trays. Way fresher, no added junk.
• Goat cheese tip: crumble it cold straight from the fridge—less mess, better texture.

Keeping It Keto-Friendly All Week

• Fridge: Keeps 3 days in a sealed container. Texture holds up great.
• Freezer: Freeze up to 2 months. Thaw in fridge overnight, then reheat in skillet with a splash of water or broth.
• Reheat tip: Medium heat, uncovered, stirring occasionally. You want that moisture to cook off—not steam it into mush.

Can I Eat This on Keto? (Yes, Here’s Why)

• Net carbs per serving: ~4.6g
• No pasta, no starchy fillers—just protein, fiber-rich veg, and fat.
• If you’re tracking strict keto, double-check your pesto label. Some brands sneak in sugars or seed oils.

Nutrition Facts

Serving Size: 1 of 6 servings

Nutrient	Amount
Calories	468.1 kcal
Total Fat	37.6 g
– Saturated Fat	9.2 g
Cholesterol	68 mg
Sodium	188 mg
Potassium	462.4 mg
Total Carbs	4.6 g
– Dietary Fiber	1.7 g
– Sugars	2.1 g
Net Carbs	2.9 g
Protein	30.7 g

Check out More Recipes:

• Low Carb Keto Chicken Stir Fry Recipe
• Low Carb Keto Ground Beef Stroganoff Recipe
• Low Carb Keto Spaghetti Squash Carbonara