Zucchini Lasagna Skillet (Print Version)

A satisfying low-carb skillet featuring savory ground beef, creamy ricotta, and tender zucchini layers.

# Components:

→ Vegetables

01 - 2 medium zucchinis, sliced lengthwise into thin ribbons
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 1 pound 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 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste

→ Seasonings

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

→ Oils

14 - 2 tablespoons olive oil

# Method:

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 and cook, breaking it apart with a spatula, until browned and fully cooked. Drain excess fat if necessary.
03 - Incorporate crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Allow to simmer gently for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons evenly over the beef mixture. Dollop half of the ricotta cheese across the zucchini, then sprinkle one-third of the shredded mozzarella and some grated Parmesan on top.
05 - Repeat the layering with the remaining zucchini ribbons and ricotta cheese, then add another third of the mozzarella and Parmesan. Top with the remaining mozzarella and Parmesan evenly.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini softens to tender.
07 - If desired, place the skillet under a broiler for 2 to 3 minutes to achieve a golden brown crust on the cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like the lasagna you grew up with, but you actually feel good afterward.
  • One skillet means one cleanup, which is worth its weight in gold on a weeknight.
  • Those caramelized cheese edges are the real star—crispy, nutty, and impossible to resist.
02 -
  • Don't skip draining the zucchini after slicing—excess moisture will make your skillet watery and the layers will separate as they cool. Pat them dry with paper towels if you have a moment.
  • The low heat step is critical; high heat will scorch the bottom of the cheese before the zucchini finishes cooking, so resist the urge to rush it.
03 -
  • Use an oven-safe skillet with a metal handle to avoid surprises if you decide to broil—one moment of forgetting that plastic won't survive the heat and you'll learn that lesson the hard way, like I did.
  • The mandoline slicer is worth the investment if you make this more than once, but if you don't have one, a sharp chef's knife and steady hand work equally well, just take your time so you don't slip.
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