Zucchini Lasagna Skillet (Printable)

One-pan dish with beef, ricotta, tomato, and zucchini layers for a comforting low-carb 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

# Directions:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow the mixture to simmer gently for 5 minutes to develop flavors.
04 - 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 evenly over the layer.
05 - Repeat layering with the remaining zucchini ribbons and ricotta cheese, followed by another third of the mozzarella and Parmesan cheeses. 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 softens and the ingredients meld.
07 - For a golden cheese crust, place the skillet under a broiler for 2 to 3 minutes. Serve hot.

# Expert Hints:

01 -
  • One skillet means one thing to wash, and honestly, that alone might change your weeknight routine.
  • You get all the comfort of lasagna without the carb-heavy noodles, so you actually feel light afterward.
  • It's fast enough for a Tuesday night but looks impressive enough to serve when friends drop by.
02 -
  • Don't slice your zucchini thick; thin ribbons cook through and actually taste like part of the dish instead of crunchy vegetables in your lasagna.
  • If your skillet isn't oven-safe, you're committed to the stovetop version, which is fine but means skipping the broiler trick.
03 -
  • A mandoline slicer saves your hands and gives you perfectly even zucchini ribbons, which cook at the same rate and look intentional instead of chaotic.
  • Don't drain the ricotta before using it; the slight moisture helps it spread and layer evenly throughout the dish.
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