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
Scale
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.
