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Keto One-Pan Hamburger Zucchini Skillet - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef, preferably 80/20
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 small yellow onion, diced (optional for keto; use sparingly or sub green onion)
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, diced (optional; adds color and slight sweetness)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning (or oregano + basil)
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons tomato paste
  • 1/3 cup beef broth (or water)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 tablespoon butter (optional, for richness)
  • Fresh parsley or chives for garnish

Method
 

  1. Prep your veggies. Slice the zucchini into half-moons about 1/4 inch thick. Dice the onion and bell pepper, and mince the garlic. Keep everything ready by the stove.
  2. Brown the beef. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, break it up with a spatula, and cook until browned with crispy bits, about 5–7 minutes. Season with a pinch of salt and pepper.
  3. Render and season. If there’s excess grease, spoon off a bit, leaving about 1–2 tablespoons in the pan. Stir in the smoked paprika, Italian seasoning, and red pepper flakes. Cook 30 seconds to bloom the spices.
  4. Add aromatics. Push the beef to one side. Add the remaining 1 tablespoon of oil and the onion and bell pepper to the empty space. Sauté 2–3 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
  5. Tomato paste + broth. Stir in the tomato paste, coating the beef and veggies. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Simmer 1–2 minutes to thicken slightly.
  6. Cook the zucchini. Add the zucchini to the skillet with 1/2 teaspoon salt and the butter. Toss to combine. Spread everything into an even layer and cook 4–6 minutes, stirring once or twice, until the zucchini is tender but not mushy. Keep the heat at medium to avoid overcooking.
  7. Cheese it. Reduce heat to low. Taste and adjust seasoning. Sprinkle the shredded cheese evenly over the top. Cover the skillet for 1–2 minutes, just until the cheese melts into a gooey blanket.
  8. Finish and serve. Top with chopped parsley or chives. Serve hot as-is, or spoon into bowls over a bed of riced cauliflower for an extra-filling meal.