Zucchini Lasagna Skillet (Printer-Friendly)

One-pan dish with zucchini, ground beef, tomato sauce, ricotta, and melted mozzarella for a quick meal.

# 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 tbsp tomato paste

→ Seasonings

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

→ Oils

14 - 2 tbsp olive oil

# How To Make It:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add finely chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add lean ground beef to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked. Drain excess fat as necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, optional red pepper flakes, salt, and black pepper. Allow mixture to simmer for 5 minutes to meld flavors.
04 - Cover 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 grated Parmesan cheese.
05 - Repeat layering with remaining zucchini ribbons, ricotta cheese, another third of mozzarella, and Parmesan. Finish by topping with the remaining mozzarella and Parmesan cheeses.
06 - Cover the skillet and cook on low heat for 10 minutes or until zucchini softens.
07 - Place skillet under a broiler for 2 to 3 minutes to brown the cheese if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour and everything happens in one skillet, so your cleanup is blessedly simple.
  • You get all the cozy lasagna vibes without the carb crash that follows, plus it genuinely tastes like comfort food, not a compromise.
  • The layers stay intact and gorgeous when you plate it, which somehow makes a weeknight dinner feel a little more special.
02 -
  • Don't skip draining the zucchini beforehand—slice your ribbons and let them sit in a colander for ten minutes with a light sprinkle of salt to pull out excess moisture that would otherwise make the dish watery.
  • The difference between a soggy middle and perfectly layered texture is respecting the low heat for that final cooking phase; rushing it with high heat will cause the zucchini to release all its water at once.
03 -
  • A mandoline slicer transforms zucchini prep from tedious to effortless, creating those perfect thin ribbons in seconds instead of by hand.
  • Taste your tomato sauce before layering and adjust the seasoning then—it's your last chance to fix it before everything comes together, and underseasoned sauce will disappoint you later.
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