If you’re craving the comforting, cheesy goodness of a classic Italian dish but want to keep things light and low-carb, this Zucchini Lasagna Skillet Recipe is an absolute game-changer. It swaps traditional pasta for tender zucchini ribbons, layered with savory ground beef and creamy ricotta, all cooked in one skillet for an easy, no-fuss dinner. With rich tomato sauce and loads of melty mozzarella and Parmesan, every bite feels indulgent without the carb overload. Trust me, once you try this recipe, it’ll become your go-to weeknight favorite that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the ingredients for this dish is a breeze, and each one plays a crucial role in building the flavors and textures that make this skillet so special. From fresh vegetables to savory cheeses, everything combines harmoniously to create a wholesome, satisfying meal.
- 2 medium zucchinis, sliced lengthwise into thin ribbons: The pasta substitute that keeps things light and adds a fresh, vibrant bite.
- 1 small onion, finely chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the dish with a classic aromatic punch.
- 1 pound lean ground beef: The hearty protein base that is perfectly seasoned throughout.
- 1 cup ricotta cheese: Provides creamy richness and balances the acidity of the tomato sauce.
- 1 cup shredded mozzarella cheese: Melts beautifully for that signature lasagna texture.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty flavor and a hint of saltiness.
- 1 can (14 ounces) crushed tomatoes: Creates a luscious base with bright tomato flavor.
- 2 tablespoons tomato paste: Intensifies the sauce’s richness and body.
- 1 teaspoon dried oregano: Brings out the Italian-inspired herbaceous notes.
- 1 teaspoon dried basil: Complements oregano and enhances the freshness.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle kick if you like a little spice.
- Salt and black pepper, to taste: Essential for seasoning and rounding out flavors.
- 2 tablespoons olive oil: For sautéing and adding that silky richness.
How to Make Zucchini Lasagna Skillet Recipe
Step 1: Sauté Aromatics
Begin by heating the olive oil in a large, oven-safe skillet over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, which takes about three minutes. This step builds a flavorful base for the dish. Then, stir in the minced garlic and cook for an additional minute, allowing its fragrant aroma to fill your kitchen.
Step 2: Cook Ground Beef
Next, add the ground beef to the skillet. Using a spatula, break the meat apart and cook it until it is browned and fully cooked. This should take about 5 to 7 minutes. Draining any excess fat helps keep the dish from becoming greasy, maintaining a perfect balance of richness.
Step 3: Prepare Sauce
To the cooked beef, stir in the crushed tomatoes and tomato paste. Sprinkle in the dried oregano, dried basil, and red pepper flakes if using, then season generously with salt and black pepper. Let the sauce simmer gently for about five minutes. This simmering time melds the herbs and spices beautifully into the tomato base, creating a robust flavor.
Step 4: Assemble First Layer
Arrange half of your zucchini ribbons evenly over the beef and sauce mixture. Dollop half of the ricotta cheese evenly atop the zucchini layer. Then sprinkle one-third of the shredded mozzarella and some of the grated Parmesan cheese over the ricotta. This layering brings creamy, cheesy pockets in every bite.
Step 5: Assemble Second Layer
Repeat the layering process with the remaining zucchini ribbons and ricotta cheese. Add another third of the mozzarella and Parmesan cheeses. Finally, top with the remaining mozzarella and Parmesan spread evenly to ensure a beautifully cheesy finish.
Step 6: Cook Skillet Lasagna
Cover your skillet and cook over low heat for about ten minutes. This allows the zucchini to soften perfectly while the cheeses melt and blend with the savory beef and tomato sauce. The gentle heat keeps the dish moist and tender throughout.
Step 7: Optional Broiling
If you love a golden, bubbly cheese crust like I do, pop the skillet under the broiler for two to three minutes. Keep a close eye to avoid burning, but that broiled top adds a delightful crunch and beautiful color to finish your dish.
How to Serve Zucchini Lasagna Skillet Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley adds a pop of green color and a bright herbaceous note that complements the rich flavors. A light drizzle of extra virgin olive oil or a few chili flakes can elevate the dish further if you want a slight kick or extra silkiness.
Side Dishes
This skillet dish is satisfying on its own, but pairing it with a crisp green salad dressed in lemon vinaigrette creates a refreshing contrast. Garlic bread or a warm crusty loaf works surprisingly well if you don’t mind adding a bit of carbs for dipping into the sauce.
Creative Ways to Present
For a fun twist, serve this Zucchini Lasagna Skillet Recipe directly from the skillet at the table – it makes for a cozy, family-style meal where everyone can dig in together. Alternatively, portion it into individual ramekins and broil each for a mini melty lasagna experience that’s perfectly portioned and impressive for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and refrigerate. The flavors actually deepen after a day or two, making this a fantastic next-day meal. It should keep well for up to three days in the fridge.
Freezing
If you want to prepare the Zucchini Lasagna Skillet Recipe in advance or save portions, this dish freezes beautifully. Place cooled portions in freezer-safe containers or heavy-duty freezer bags, and store for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through and bubbly, usually about 20 minutes. You can also reheat in the microwave, but the oven helps maintain the texture of the zucchini and keeps the cheese from becoming rubbery.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken will work well in this Zucchini Lasagna Skillet Recipe if you prefer a leaner meat or just want to switch things up. Just be mindful that the cooking time might be slightly shorter since those meats tend to cook faster.
Is this recipe suitable for gluten-free diets?
Yes, this dish is naturally gluten-free because it replaces traditional lasagna noodles with zucchini ribbons and uses no wheat-based ingredients, making it a safe and delicious option for gluten-free eaters.
How thin should I slice the zucchini?
You’ll want to slice the zucchinis lengthwise into thin ribbons, about 1/8-inch thick, so they cook quickly and layer easily without being too watery or tough. Using a mandoline slicer or a vegetable peeler can help achieve even ribbons.
What if I don’t have an oven-safe skillet?
If your skillet isn’t oven-safe, you can use it for the stovetop steps and then transfer everything to a baking dish to cover and cook the zucchini layers on low heat on the stovetop or finish under the broiler. Just make sure to watch closely when broiling.
Can I make this recipe vegetarian?
Definitely! Simply omit the ground beef and use sautéed mushrooms, lentils, or plant-based crumbles in place of the meat. The tomato sauce and cheeses will still deliver plenty of comforting flavor and texture.
Final Thoughts
This Zucchini Lasagna Skillet Recipe is one of those dishes that feels like a special treat but comes together with ease for weeknight dinners. It’s healthy, flavorful, and brings warmth and comfort to your table without a fuss. I truly hope you’ll give it a try and make it a beloved staple in your kitchen as it has become in mine.
Print
Zucchini Lasagna Skillet Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: One-Pot Recipes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A comforting and low-carb zucchini lasagna skillet that layers tender zucchini ribbons with savory ground beef, creamy ricotta cheese, and melted mozzarella. This easy one-pan Italian-American recipe is perfect for a wholesome dinner, combining rich flavors and a satisfying cheesy finish without the carbs of traditional pasta.
Ingredients
Vegetables
- 2 medium zucchinis, sliced lengthwise into thin ribbons
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Meats
- 1 pound lean ground beef
Dairy
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Sauce & Canned Goods
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Oils
- 2 tablespoons olive oil
Instructions
- Sauté Aromatics: Heat the 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 cook for an additional minute to release its aroma.
- Cook Ground Beef: Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned and cooked through. Drain any excess fat if necessary to keep the dish lean.
- Prepare Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper to taste. Let the sauce simmer gently for 5 minutes to blend the flavors together.
- Assemble First Layer: Arrange half of the thin zucchini ribbons evenly over the beef and sauce mixture in the skillet. Dollop half of the ricotta cheese over the zucchini. Sprinkle one-third of the shredded mozzarella and some of the grated Parmesan cheese on top.
- Assemble Second Layer: Repeat the layering with the remaining zucchini ribbons and the rest of the ricotta cheese. Add another third of the mozzarella and Parmesan. Finish by topping with the remaining mozzarella and Parmesan cheeses evenly across the top.
- Cook Skillet Lasagna: Cover the skillet with a lid and reduce the heat to low. Cook for about 10 minutes, allowing the zucchini to soften and the cheeses to melt, creating a lasagna-like texture.
- Optional Broiling: For a golden, bubbly cheese crust, place the skillet under a broiler for 2 to 3 minutes. Keep a close eye to prevent burning. Serve immediately while hot and cheesy.
Notes
- This dish is great for those seeking a low-carb alternative to classic lasagna.
- Use an oven-safe skillet for easy layering and broiling.
- Zucchini ribbons should be thin to cook evenly and mimic lasagna noodles.
- Drain excess fat after browning beef for a leaner meal.
- Broiling is optional but adds a delightful cheesy crust.
