Uploaded July 2026 | Updated September 2026, 3 weeks ago

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Layered zucchini “noodles” with seasoned beef, creamy ricotta, and a basil-infused cream sauce.

Ingredients

8 oz ground beef
1 medium zucchini, sliced thin lengthwise
½ cup ricotta cheese
2 Tbsp parmesan
¼ cup heavy cream
1 Tbsp butter
1 garlic clove, minced
1 Tbsp fresh basil, chopped
Salt & pepper

Macronutrients
(per serving, makes 2)

Protein: 31g
Fat: 38g
Carbs: 6g

Preparation

Preheat oven to 375°F. Pat zucchini slices dry with paper towels.

Heat butter in a skillet over medium heat. Add garlic and cook 30 seconds, then add ground beef. Season with salt and pepper and cook until browned. Stir in tomato sauce and simmer 2–3 minutes.

In a bowl, mix ricotta, parmesan, basil, salt, and pepper.

Then lightly sear zucchini strips in a separate skillet for 1–2 minutes per side until softened.

Layer beef mixture, zucchini, and ricotta mixture in a small baking dish. Repeat layers until ingredients are used. Pour heavy cream over the top and sprinkle with extra parmesan if desired.

Bake for 20–25 minutes until bubbly and lightly golden on top. Let rest for 5 minutes before serving so the layers can set slightly. Serve warm.