Low Carb Beef & Zucchini Skillet
A one-pan beef and zucchini skillet with tomato, herbs, and a yogurt finish for a lower-carb dinner that reheats well.
340
Calories
33g
Protein
14g
Carbs
17g
Fat
Ingredients
- 450 gLean ground beef
- 2 medium, half-moon slicedZucchini
- 1 1/2 cupsCherry tomatoes
- 2 cupsBaby spinach
- 2 cloves, mincedGarlic
- 2 tspOlive oil
- 1/3 cupGreek yogurt
- to tasteItalian herbs, salt, and black pepper
Instructions
- 1
Warm olive oil in a wide skillet over medium heat and cook garlic for 30 seconds.
- 2
Add ground beef, season with salt and pepper, and cook until browned.
- 3
Stir in zucchini, tomatoes, and Italian herbs, then cook until zucchini is tender but not soft.
- 4
Fold in spinach until just wilted.
- 5
Serve with a spoon of Greek yogurt and extra black pepper.
Meal planning notes
- Use a wide skillet so zucchini releases moisture without steaming too much.
- Portion into shallow containers so the meal cools quickly before refrigeration.
- Serve over cauliflower rice when you want more volume without adding many carbs.
Substitutions
- Use ground turkey for a lighter flavor.
- Swap spinach for kale if you want a sturdier green for reheating.
- Use a dairy-free yogurt alternative or omit the yogurt finish.
Storage and reheating
Refrigerate for up to 3 days. Reheat in a skillet or microwave and add yogurt after warming.
FAQ
Is this skillet good for low-carb meal prep?
Yes. It uses zucchini and spinach instead of grains, and the cooked filling holds well for several days.
Can I add a carb source?
Yes. Add cooked rice, potatoes, or tortillas on higher-energy days, or keep the base as cauliflower rice for lower-carb meals.
