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- 1 lb ground beef (preferably 85% lean) - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - 1/4 teaspoon red pepper flakes (adjust to taste) - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil for garnish This dish has about 480 calories per serving. It has 30 grams of fat, 5 grams of carbs, and 40 grams of protein. The heavy cream and cheese give it a rich taste while keeping it low in carbs, perfect for a keto meal. You can switch the ground beef for ground turkey or chicken for a leaner option. If you don’t have zucchini, try using spinach or kale for a different veggie twist. For dairy-free options, coconut cream works well instead of heavy cream. If you want more heat, add extra red pepper flakes or some chopped jalapeños. {{ingredient_image_1}} Start by gathering all your ingredients. You will need ground beef, zucchini, cherry tomatoes, a red bell pepper, an onion, garlic, and Italian herbs. This makes cooking smoother. Next, chop the zucchini, bell pepper, and onion. Mince the garlic to release its flavor. Measure out the heavy cream and cheese, and set them aside. Heat a large skillet over medium heat. Add two tablespoons of olive oil. Once hot, add the ground beef. Use a spoon to break it apart. Cook for about 5 to 7 minutes. You want it browned. Season with salt, pepper, and red pepper flakes to taste. This gives the beef a nice kick. After the beef is cooked, add the diced onion and minced garlic. Sauté them for about 4 to 5 minutes. The onion should turn clear. Then, toss in the diced zucchini and bell pepper. Cook for another 3 to 4 minutes. You want them to soften but stay crisp. Finally, add the halved cherry tomatoes and dried Italian herbs. Cook for 2 to 3 minutes until the tomatoes get soft. Lower the heat and pour in the heavy cream. Stir everything well. Allow it to simmer for 3 to 4 minutes. This will thicken the sauce a bit. Then, stir in the grated Parmesan cheese until it melts and makes the dish creamy. Taste and adjust the seasoning if needed. Remove from heat, plate the dish, and add fresh basil on top for garnish. Enjoy your flavorful Italian Keto Beef Skillet! To get the best taste, use fresh herbs. Dried herbs work well, but fresh basil shines. Use a good-quality olive oil for cooking. It adds depth and richness to the dish. Don't skip the salt and pepper; they bring all the flavors together. Adjust the red pepper flakes based on your heat preference. Start small; you can always add more later. Cook the ground beef until it is brown and crumbly. This step gives the dish a rich flavor. When you sauté the onions and garlic, make sure they are soft and fragrant. This adds a nice base for your dish. Be careful not to overcook the zucchini. You want it tender but still crisp. When making the cream sauce, keep the heat low. This helps the cheese melt smoothly without clumping. Presentation makes a meal feel special. Serve the dish in shallow bowls for a nice look. Sprinkle extra Parmesan cheese on top for added flavor. A drizzle of olive oil gives a nice shine. Fresh basil leaves as a garnish add color and taste. You can also serve this dish with a side salad or keto-friendly bread. Enjoying it with friends makes it even better! Pro Tips Use Fresh Ingredients: For the best flavor, always opt for fresh vegetables, especially the zucchini and cherry tomatoes. They enhance the dish's overall taste and texture. Customize the Heat: Adjust the amount of red pepper flakes according to your spice preference. If you prefer milder flavors, start with less and add more as needed. Let it Simmer: Allow the dish to simmer after adding the cream. This helps the flavors meld together beautifully and gives the sauce a rich consistency. Garnish for Presentation: A sprinkle of extra Parmesan and a drizzle of high-quality olive oil can elevate the dish's appearance, making it more appealing to serve. {{image_2}} You can change the veggies in this dish to suit your taste. Instead of zucchini, use spinach or kale for a different texture. Cauliflower florets add a nice crunch and keep it low-carb. You could also add mushrooms for a rich umami flavor. Feel free to mix and match! If you want to switch up the protein, try using ground turkey or chicken. They both work well in this dish. For a vegetarian option, you could use lentils or crumbled tofu. These options keep the meal hearty while still fitting the keto plan. You can play with the spices to make this dish your own. If you like heat, add more red pepper flakes or some fresh chili. For a smoky flavor, try adding smoked paprika. You can also use fresh herbs like parsley or thyme to enhance the taste. Experiment and find your favorite mix! To store your Italian Keto Beef Skillet, let it cool first. Transfer it to an airtight container. Make sure to cover it well. It stays fresh in the fridge for up to three days. Label your container with the date. This way, you always know when you made it. When you want to enjoy leftovers, reheat them on the stove. Place the skillet over low heat. Stir often to warm it evenly. You can add a splash of cream if it seems dry. You can also use the microwave if you’re in a hurry. Just cover the dish and heat in short bursts. Stir between each burst to avoid hot spots. You can freeze this dish if you want to save it for later. Cool the skillet completely, then portion it into freezer-safe bags. Squeeze out the air before sealing. Label the bags with the date. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it as mentioned above, and enjoy! You can serve this dish with a simple green salad. The crunch of the salad pairs well. Another option is to add some cauliflower rice for a low-carb side. If you want to keep it easy, serve it over zucchini noodles for a fun twist. Yes, you can make this dish ahead. Cook it fully and let it cool. Store it in an airtight container in the fridge. Reheat it on the stove or in the microwave when ready to enjoy. This makes it great for busy days. You can tell the beef is cooked when it turns brown and no longer pink. Use a meat thermometer to check the temperature. Ground beef should reach 160°F (71°C). Always cut into the meat to check for doneness if you’re unsure. Absolutely! This recipe is perfect for meal prep. It keeps well in the fridge for up to four days. Just portion it into containers for easy lunches or dinners during the week. You can also freeze it for longer storage. This blog post covered simple steps to make a tasty Italian Keto Beef Skillet. You learned about key ingredients, cooking steps, and clever tips to enhance your dish. We also explored variations to match your taste. Remember, you can easily store leftovers or prepare meals ahead of time. With these guidelines, you’ll create a delicious meal that fits your lifestyle. Enjoy your cooking journey and share your results with others!

Italian Keto Beef Skillet

A delicious and low-carb beef skillet dish with zucchini, tomatoes, and a creamy Parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef (preferably 85% lean)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • 1 4 teaspoon red pepper flakes (adjust to taste)
  • 1 2 cup heavy cream
  • 1 2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes, seasoning with salt, pepper, and red pepper flakes.
  • Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 4-5 minutes.
  • Toss in the diced zucchini and bell pepper. Cook for another 3-4 minutes until the vegetables start to soften.
  • Stir in the cherry tomatoes and dried Italian herbs. Continue to cook for an additional 2-3 minutes until the tomatoes are slightly softened.
  • Lower the heat and pour in the heavy cream. Stir well to combine, allowing the mixture to simmer gently for 3-4 minutes until slightly thickened.
  • Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.
  • Remove from heat, plate the dish, and garnish with fresh basil leaves.

Notes

Serve in shallow bowls with a sprinkle of extra Parmesan and a drizzle of olive oil on top. Garnish with a sprig of fresh basil for a pop of color.
Keyword beef, Italian, keto, low carb, skillet