How To Make Mini Beef Zucchini


Prepare these low-carb mini lasagna bowls and satisfy all your Italian cheesy food cravings while sticking to your ketogenic diet.

Here's an easy cheesy keto dinner you can make with zucchini, beef and cheese - Get this Mini Beef Zucchini Lasagna Bowls recipe here 👇



½ lb ground beef

½ tsp parsley dried

¼ tsp onion powder

¼ tsp red pepper flakes

1 zucchini medium, thinly sliced

1 cup ricotta cheese

1 clove garlic

½ tsp Italian seasoning

1 tbsp olive oil

2 tbsp marinara sauce

½ cup mozzarella shredded

2 tsp Parmesan grated (for garnish optional)

1 tbsp parsley chopped (for garnish optional)

salt and black pepper to taste




1. Preheat oven to 375F.


2. In a bowl, combine ricotta with minced garlic, Italian seasoning, and salt and pepper. Mix well and set aside.


3. Slice zucchini into thin round slices using a mandoline slicer or sharp knife. Arrange zucchini slices on a tray or baking sheet, sprinkle with salt and let them rest for 10 minutes to release the moisture. Blot with a towel.


4. Heat olive oil in a frying pan. Add ground beef, dried parsley, onion powder, and red pepper flakes. Season with salt and pepper and cook for 5-7 minutes or until lightly golden.


5. Prepare oven safe ramekins or bowls. Layer a bed of meat on the base of each ramekin. Add a ricotta layer and arrange the zucchini slices on top. Continue with the lasagna layers until the rest of the ingredients are all used up.


6. Pour a bit of marinara sauce over top and sprinkle with shredded mozzarella cheese.

7. Transfer to the oven and bake for 20 minutes or until the cheese turns golden and melted.


8. Serve sprinkled with Parmesan and chopped parsley.


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