Zucchini Lasagna Skillet Recipe

Introduction

This Zucchini Lasagna Skillet is a lighter twist on traditional lasagna, using zucchini ribbons instead of pasta. It’s a delicious, hearty one-pan meal that’s perfect for weeknight dinners or when you want something comforting yet fresh.

Ingredients

• 2 medium zucchinis, sliced lengthwise into thin ribbons
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb lean ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Step 1: Heat olive oil in a large oven-safe skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 more minute.
2. Step 2: Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned and cooked through. Drain excess fat if necessary.
3. Step 3: Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Let simmer for 5 minutes to develop flavors.
4. Step 4: Arrange half of the zucchini ribbons evenly over the beef mixture. Spread half of the ricotta cheese on top, then sprinkle one-third of the shredded mozzarella and some grated Parmesan over it.
5. Step 5: Repeat layering with the remaining zucchini ribbons and ricotta cheese. Sprinkle another third of the mozzarella and Parmesan. Finish by topping with the remaining mozzarella and Parmesan cheeses.
6. Step 6: Cover the skillet and cook over low heat for 10 minutes, until the zucchini softens and cheese melts. Optionally, place under a broiler for 2–3 minutes to brown the cheese on top.
7. Step 7: Remove from heat and serve immediately while hot.

Tips & Variations

• Use a mandoline to slice zucchini ribbons evenly and thinly for best texture.
• Swap ground beef for ground turkey or Italian sausage for different flavors.
• Add fresh herbs like basil or parsley on top before serving for extra freshness.
• For a vegetarian version, replace beef with sautéed mushrooms or lentils.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid reheating under the broiler to prevent burning the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried zucchini instead of fresh zucchini ribbons?

It’s best to use fresh zucchini sliced into thin ribbons, as they cook quickly and retain moisture. Dried zucchini would not provide the same texture or flavor.

Is this recipe gluten-free?

Yes, this zucchini lasagna skillet is naturally gluten-free since it uses zucchini instead of pasta. Just be sure any canned tomatoes or seasonings used are free of gluten additives.

Zucchini Lasagna Skillet Recipe

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★★★★★

4.5 from 136 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Zucchini Lasagna Skillet is a delicious and lighter twist on traditional lasagna, using thinly sliced zucchini ribbons instead of pasta. Ground beef is cooked with aromatic onions and garlic, then simmered in a rich tomato sauce seasoned with Italian herbs. Layers of ricotta, mozzarella, and Parmesan cheese create a creamy, cheesy texture, all prepared in one skillet for an easy and comforting meal perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 medium zucchinis, sliced lengthwise into thin ribbons
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Meat

• 1 lb lean ground beef

Cheese

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Tomato Sauce

• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste

Seasonings and Oils

• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp olive oil

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Instructions

1. Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and continue cooking for another minute until fragrant.
2. Cook Ground Beef: Add the lean ground beef to the skillet. Use a spatula to break it apart and cook thoroughly until browned and no longer pink. Drain excess fat if needed to avoid greasiness.
3. Simmer Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), and season with salt and black pepper to taste. Let the sauce simmer gently for 5 minutes to meld the flavors.
4. Assemble First Layer: Evenly layer half of the zucchini ribbons over the beef and sauce mixture in the skillet. Spread half of the ricotta cheese on top, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan cheese.
5. Assemble Second Layer: Repeat by layering the remaining zucchini ribbons and ricotta cheese. Sprinkle another third of the mozzarella and Parmesan cheeses on top. Finish by topping with the remaining mozzarella and Parmesan cheeses.
6. Cook and Melt Cheese: Cover the skillet with a lid and cook over low heat for 10 minutes until the zucchini is tender and the cheeses begin to melt. Optionally, place the skillet under a broiler for 2 to 3 minutes to achieve a golden, bubbling cheese crust.
7. Serve: Remove the skillet from heat and serve immediately while hot for the best texture and flavor.

Notes

• Using an oven-safe skillet allows you to finish the dish under the broiler if desired for browning the cheese.
• Thinly slicing the zucchini lengthwise creates noodle-like ribbons that mimic traditional lasagna noodles without the carbs.
• If you prefer a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative.
• Adjust the red pepper flakes based on your preferred spice level or omit if you want a milder sauce.
• Draining excess fat from the cooked beef helps keep the dish from becoming oily.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Zucchini lasagna, low carb lasagna, one skillet dinner, Italian skillet recipe, healthy lasagna