Carb Smart Bison and Zucchini Skillet

While zucchini roasts, heat a medium oven-proof pan over medium-high heat (large oven-proof pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bison. Cook, breaking up bison 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.

While bison cooks, roughly chop spinach.

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

Pat roasted zucchini slices dry with paper towels. Spread a third of the sauce across the bottom of the same oven-proof pan. Sprinkle a third of the cheese over sauce, then top with half the zucchini. Repeat layers, ending with cheese. Bake in the middle of the oven until cheese melts and skillet is warmed through, 6-8 min.