Zucchini Lasagna Skillet (Print Version)

Satisfying low-carb skillet featuring layers of beef, tomato, ricotta, and zucchini ribbons.

# What to Use:

→ 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 Prepare:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes, then 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, optional red pepper flakes, salt, and black pepper. Allow to simmer gently for 5 minutes to combine flavors.
04 - Arrange half of the zucchini ribbons evenly over the meat sauce. Spread half of the ricotta cheese over the zucchini, then sprinkle one-third of the shredded mozzarella and some Parmesan cheese on top.
05 - Repeat layering with the remaining zucchini ribbons, ricotta, another third of mozzarella, and Parmesan cheese. Finish by topping with the remaining mozzarella and Parmesan cheese.
06 - Cover the skillet and cook over low heat for 10 minutes or until the zucchini is tender.
07 - For a golden cheese crust, optionally place the skillet under the broiler for 2 to 3 minutes. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like indulgent comfort food but leaves you genuinely satisfied, not weighed down.
  • Everything happens in one skillet, so cleanup is almost as quick as the meal itself.
  • The zucchini softens into something silky that surprises people who claim they don't love vegetables.
02 -
  • Zucchini releases water as it cooks, which is why draining the beef matters; otherwise you end up with a watery dish instead of something with proper layers and texture.
  • Don't skip the simmering step for the sauce—those 5 minutes transform canned tomatoes from tasting like, well, canned tomatoes, into something that tastes like you've been cooking all afternoon.
03 -
  • Use a mandoline for your zucchini ribbons, but go slowly and watch your fingers—they're essential to the final texture and appearance, and uneven slices cook at different rates.
  • Let your skillet breathe for 5 minutes after cooking before you dig in; it gives the layers time to set slightly so you get clean, beautiful servings instead of beautiful chaos.
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