Keto Ground Beef Zucchini Skillet – Fast, Flavorful, and Low-Carb

This Keto Ground Beef Zucchini Skillet is the kind of weeknight recipe that makes life easier. It’s hearty, loaded with flavor, and comes together in one pan. No fuss, no complicated techniques, and no long ingredient list.

Just simple, satisfying food that fits your low-carb goals. Serve it as is, or top with a little cheese for an extra cozy finish.

Print Recipe

Keto Ground Beef Zucchini Skillet - Fast, Flavorful, and Low-Carb

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 1 pound ground beef (80–90% lean)
• 2 medium zucchinis, halved lengthwise and sliced into half-moons
• 1 small yellow onion, diced
• 2–3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained (or 2 fresh tomatoes, chopped)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil or avocado oil (as needed)
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning (or dried oregano and basil)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/2 cup shredded mozzarella or cheddar (optional, for topping)
• Fresh parsley or basil, chopped (optional, for garnish)

Instructions

• Prep the produce: Slice the zucchini into half-moons, dice the onion, and mince the garlic. Drain the tomatoes if using canned.
• Brown the beef: Heat a large skillet over medium-high.Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Season lightly with salt and pepper.
• Render or drain: If there’s excess grease, drain it. If your beef is very lean, leave a little fat or add 1 tablespoon oil.
• Sauté aromatics: Push the beef to the side.Add 1 tablespoon oil if needed, then sauté the onion for 2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Add zucchini: Stir in the zucchini. Cook 3–5 minutes, stirring occasionally, until just tender but still crisp around the edges.Avoid overcooking.
• Season well: Add smoked paprika, Italian seasoning, red pepper flakes (if using), and a pinch more salt and pepper. Stir to coat everything evenly.
• Tomatoes and paste: Mix in the diced tomatoes and tomato paste. Stir until the paste dissolves and the mixture looks saucy, about 2 minutes.
• Simmer briefly: Reduce heat to medium and let it bubble for 3–4 minutes to meld flavors and slightly thicken.Taste and adjust seasoning.
• Optional cheesy finish: Sprinkle cheese over the top, cover for 1–2 minutes until melted.
• Garnish and serve: Remove from heat and finish with chopped parsley or basil. Serve hot.

Why This Recipe Works

• One pan, minimal cleanup: Everything cooks in a single skillet, saving time and dishes.
• Balanced flavors: Savory ground beef, tender zucchini, tomatoes, and spices create a well-rounded, satisfying bite.
• Flexible: Easy to tweak with different cheeses, spices, or veggies while staying keto-friendly.
• Quick cook time: Ready in about 25–30 minutes, perfect for busy nights.
• Naturally low-carb: Zucchini keeps things light while adding volume and texture.

Shopping List

• 1 pound ground beef (80–90% lean)
• 2 medium zucchinis, halved lengthwise and sliced into half-moons
• 1 small yellow onion, diced
• 2–3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained (or 2 fresh tomatoes, chopped)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil or avocado oil (as needed)
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning (or dried oregano and basil)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/2 cup shredded mozzarella or cheddar (optional, for topping)
• Fresh parsley or basil, chopped (optional, for garnish)

Instructions

1. Prep the produce: Slice the zucchini into half-moons, dice the onion, and mince the garlic. Drain the tomatoes if using canned.
2. Brown the beef: Heat a large skillet over medium-high.

   Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Season lightly with salt and pepper.

3. Render or drain: If there’s excess grease, drain it. If your beef is very lean, leave a little fat or add 1 tablespoon oil.
4. Sauté aromatics: Push the beef to the side.

   Add 1 tablespoon oil if needed, then sauté the onion for 2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

5. Add zucchini: Stir in the zucchini. Cook 3–5 minutes, stirring occasionally, until just tender but still crisp around the edges.

   Avoid overcooking.

6. Season well: Add smoked paprika, Italian seasoning, red pepper flakes (if using), and a pinch more salt and pepper. Stir to coat everything evenly.
7. Tomatoes and paste: Mix in the diced tomatoes and tomato paste. Stir until the paste dissolves and the mixture looks saucy, about 2 minutes.
8. Simmer briefly: Reduce heat to medium and let it bubble for 3–4 minutes to meld flavors and slightly thicken.

   Taste and adjust seasoning.

9. Optional cheesy finish: Sprinkle cheese over the top, cover for 1–2 minutes until melted.
10. Garnish and serve: Remove from heat and finish with chopped parsley or basil. Serve hot.

How to Store

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freezes well for up to 2 months. Cool completely before freezing.

  Thaw overnight in the fridge.

• Reheat: Warm gently in a skillet over medium heat with a splash of water or broth, or microwave in short intervals. Avoid overcooking to keep zucchini from getting mushy.

Why This is Good for You

• Low in carbs, high in protein: Ground beef provides satisfying protein to keep you full.
• Nutrient-dense veggies: Zucchini adds fiber, potassium, and vitamin C with minimal carbs.
• Healthy fats: Olive or avocado oil supports satiety and flavor while aligning with keto goals.
• No added sugar: Clean ingredients help keep your blood sugar steady.

Common Mistakes to Avoid

• Overcooking zucchini: It can turn mushy fast. Cook until just tender.
• Skipping the drain: Too much beef grease can make the dish heavy.

  Drain if needed.

• Not seasoning enough: Zucchini is mild and needs salt and spices to shine.
• Waterlogged tomatoes: Don’t forget to drain canned tomatoes to avoid a soupy skillet.

Alternatives

• Protein swaps: Use ground turkey, chicken, or pork. For extra richness, try half beef, half Italian sausage.
• Cheese options: Mozzarella, cheddar, Monterey Jack, or Parmesan all work well.
• Veggie variations: Add diced bell peppers, spinach, mushrooms, or riced cauliflower (keep it low-carb).
• Spice profile: Swap Italian seasoning for taco seasoning (sugar-free) and top with avocado and cilantro for a Tex-Mex twist.
• Saucy version: Stir in a few tablespoons of sugar-free marinara for a deeper tomato flavor.

FAQ

Can I make this dairy-free?

Yes. Simply skip the cheese or use a dairy-free alternative that melts well.

The skillet still tastes great without it.

Is this recipe meal-prep friendly?

Absolutely. It keeps well for several days and reheats quickly. For best texture, slightly undercook the zucchini if you plan to reheat later.

What can I serve with it?

Try cauliflower rice, zucchini noodles, a simple green salad, or roasted broccoli.

If you’re not strictly keto, buttered quinoa is also nice.

How do I make it spicier?

Increase the red pepper flakes, add a diced jalapeño with the onions, or finish with hot sauce to taste.

Can I use frozen zucchini?

You can, but expect a softer texture and more water. Cook off excess moisture by simmering a bit longer before adding cheese.

Wrapping Up

This Keto Ground Beef Zucchini Skillet is a dependable, weeknight-friendly dish that tastes bigger than the effort it takes. It’s flexible, nutrient-dense, and ready in under 30 minutes.

Keep it simple, or dress it up with cheese and herbs. Either way, it’s a low-carb staple you’ll come back to again and again.