Keto Ground Beef “Pasta” Skillet
For those searching for easy Low-Carb weeknight meals that are both nutritious and satisfying, this ground beef “pasta” skillet is a standout option. This recipe combines lean ground beef with zucchini, a Low-Carb alternative to pasta, creating a deliciously hearty dinner. This ground beef “pasta” skillet is a fantastic addition to your collection of easy Keto weeknight dinners. Its flexibility, ease of preparation, and rich, comforting flavors make it an excellent choice for busy evenings.Can you use another source of protein apart from ground beef?Absolutely! While ground beef is the star of this recipe, you can easily substitute it with other proteins to suit your dietary needs or preferences. Ground turkey or chicken offers lean alternatives that will still provide a satisfying meal. For a different flavor, ground pork or lamb can be used, adding a unique twist to the dish. If you’re looking for a
How to Make It
Step 1
Thinly slice the zucchini using a mandolin on the thinnest setting. Finely dice the onion and tomatoes, mince the garlic, and wash the baby spinach. Blanch the zucchini in hot water for about 30-45 seconds then drain and transfer them to a plate lined with a paper towel to drain any excess water.
Step 2
In a large skillet, add a tablespoon of olive oil and place it over medium-high heat. Add the diced onions. Allow the onions to cook until translucent, typically for about 1-2 minutes.
Step 3
Add the ground beef to the skillet. Continue cooking while stirring intermittently until the beef is thoroughly browned, which usually takes about 7-9 minutes. Drain off any surplus oil that accumulates during this process.
Step 4
Add the baby spinach, diced tomatoes, beef stock, tomato paste, minced garlic, Italian seasoning, and crushed red pepper flakes into the skillet. Allow the mixture to cook until the spinach has wilted and all the ingredients are well combined.
Step 5
Reduce the heat to medium-low, and add the heavy cream, and Parmesan cheese. Continuously stir then let it simmer, ensuring the cheese melts uniformly into the sauce and the mixture slightly thickens.
Step 6
Add the previously prepared zucchini into the skillet, and gently mix to ensure the zucchini maintains its shape and is well coated with the beef and cheese mixture. Finley chop the basil.
Step 7
Garnish with more freshly grated Parmesan cheese and finely chopped basil. Serve and enjoy.
Ingredients
- Zucchini, cooked from fresh – 10 oz
- Extra virgin olive oil – 2 tbsp
- Onion – 0.5 small
- Hamburger or ground beef, 90% lean – 600 g
- Baby spinach – 2 cup
- canned Diced Tomatoes, – 10 oz
- Tomato paste – 3 tbsp
- Garlic – 3 clove
- Organic Beef Stock – 1 cup
- Italian seasoning – 2 tsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Heavy cream – 0.5 cup
- Parmesan cheese, fresh (hard) – 0.75 cup, grated
- Black pepper – 0.5 tsp
- Salt – 0.5 tsp
- Basil – 2 tbsp, chopped