Carb Smart Beef and Zucchini Skillet
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Carb Smart Beef and Zucchini Skillet

Carb Smart Beef and Zucchini Skillet

with Spinach and Mozzarella

This beef and zucchini skillet is a fresh take on a classic lasagne! Tonight, vegetables are replacing noodles. You'll layer up zucchini with saucy beef ragu and melty cheese for a light weeknight meal.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

400 g


56 g

Baby Spinach

7 g


370 mL

Crushed Tomatoes

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

Not included in your delivery

1.5 tbsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate31 g
Sugar13 g
Dietary Fiber7 g
Protein43 g
Cholesterol103 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Medium Oven-Proof Pan
Large Bowl


Roast zucchini

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Add zucchini, half the Italian Seasoning, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 12-14 min. Transfer roasted zucchini to a paper towel-lined plate.

Cook beef

Meanwhile, heat a medium oven-proof pan over medium-high heat (use a large oven-proof pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Italian Seasoning. Cook, stirring often, until fragrant, 1 min.

Prep remaining ingredients

Meanwhile, roughly chop spinach. Pick basil leaves from stems. Keep leaves and stems separate.

Make sauce

Reduce heat to medium, then add crushed tomatoes, basil stems and remaining garlic salt to the pan with beef. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add spinach. Stir until wilted, 1-2 min. Season with pepper, to taste. Remove the pan from heat, then transfer sauce to a large bowl.

Assemble and bake

Pat roasted zucchini slices dry with paper towels. Spread a third of the sauce across the bottom of the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, assemble in an 8x8-inch baking dish [9x13 for 4 ppl].) Sprinkle a third of the cheese over sauce, then top with half the zucchini and half the breadcrumbs. Repeat layers, ending with cheese. Bake in the middle of the oven until cheese melts and skillet is warmed through, 6-8 min.

Finish and serve

Let beef and zucchini skillet stand for at least 5 min before serving. Divide skillet between plates. Tear basil leaves over top.