Zucchini Lasagna Skillet (Printable Version)

A comforting one-pan dish featuring tender zucchini, ground beef, rich tomato sauce, and melted cheese.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, sliced lengthwise into thin ribbons
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 1 lb lean ground beef

→ Dairy

05 - 1 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese

→ Sauce & Canned Goods

08 - 1 can (14 oz) crushed tomatoes
09 - 2 tablespoons tomato paste

→ Seasonings

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Oils

14 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
02 - Add ground beef to the skillet and cook, breaking it apart with a spatula until fully browned. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Allow to simmer for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons evenly over the beef mixture. Spread half of the ricotta cheese atop the zucchini, then sprinkle one-third of the shredded mozzarella and some Parmesan cheese.
05 - Repeat layering with the remaining zucchini ribbons, ricotta, mozzarella (one-third), and Parmesan cheese. Finish by topping with the remaining mozzarella and Parmesan.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini is tender.
07 - Optionally, place the skillet under the broiler for 2 to 3 minutes to brown and bubble the cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like comfort food but won't leave you feeling weighed down afterward.
  • One skillet means one cleanup, and honestly, that alone might be the real magic here.
  • The zucchini ribbons get silky and absorbent, soaking up all those savory flavors instead of tasting like an afterthought.
02 -
  • Don't skip salting your zucchini lightly before cooking—it draws out excess moisture that would otherwise make your skillet watery and the texture mushy.
  • Oven-safe skillet is non-negotiable because you'll be moving this from stovetop to potentially broiler, and that convenience changes everything about how this recipe flows.
03 -
  • If your zucchini is especially watery, salt the raw ribbons and let them sit in a colander for ten minutes, then pat them dry before layering—this single step prevents a soupy skillet.
  • Room temperature ricotta spreads more evenly than cold, so pull it from the fridge five minutes before you need it, and your layering will be easier and cleaner.
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