Zucchini Lasagna Skillet (Printer version)

One-pan dish with layers of beef, tomato sauce, ricotta, and tender zucchini ribbons topped with 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 - 14 oz can 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, approximately 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add ground beef to the skillet and break it apart with a spatula. Cook until browned and fully cooked through, then 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 gently for 5 minutes to develop flavor.
04 - Arrange half of the zucchini ribbons over the beef mixture. Spread half of the ricotta cheese evenly on top, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan.
05 - Repeat layering with the remaining zucchini ribbons, ricotta cheese, and an additional one-third of the mozzarella and Parmesan cheeses. Top with the final portion of mozzarella and Parmesan.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini softens and layers meld together.
07 - For a browned cheese crust, place the skillet under the broiler for 2 to 3 minutes before serving. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes indulgent and comforting without the bloated feeling that usually follows pasta.
  • Honestly, one pan means one cleanup, and after a long day that matters more than you'd think.
  • You can have a restaurant-quality dinner on the table in less than an hour.
02 -
  • Don't skip salting and draining your zucchini ribbons first if they feel watery; a light sprinkle of salt and 5 minutes of sitting lets them release excess moisture that would otherwise water down the whole dish.
  • The cover matters—steam traps and softens the zucchini, while an uncovered skillet lets moisture escape and toughens the vegetables.
03 -
  • Don't buy pre-shredded mozzarella if you can help it; the anti-caking agents prevent it from melting into that silky, melted layer you're after.
  • If your skillet isn't oven-safe, simply finish it under a broiler in a baking dish instead, or skip the broil step entirely—the cheese will be just as creamy.
Return