Zucchini Skillet Lasagna

Name: Zucchini Skillet Lasagna
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 people
Ingredients: 2 medium zucchini squash; kosher salt and pepper; 3 tablespoons olive oil; 3 cups cherry tomatoes; 4 garlic cloves; 1 sweet onion; 1 pound lean ground beef or ground turkey; 1 teaspoon dried basil; 1 cup ricotta cheese; 1 cup freshly grated Parmesan cheese; fresh basil for garnish; crushed red pepper

User Reviews

5.0

78 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
4 people
Course
Main Course
Cuisine
American

Zucchini Skillet Lasagna

Kian Mendoza

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This zucchini skillet lasagna is made with a burst cherry tomato sauce, topped with creamy ricotta and baked to perfection. It's so good!

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Ingredients

Servings

2 medium zucchini squash
kosher salt and pepper
3 tablespoons olive oil
3 cups cherry tomatoes
4 garlic cloves, minced
1 sweet onion, diced
1 pound lean ground beef or ground turkey
1 teaspoon dried basil
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese, plus more for sprinkling
fresh basil for garnish
crushed red pepper, for topping

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Instructions

Preheat the oven to 350 degrees F.
Cut the zucchini into thin slices, about ⅛ inch. I find this works best with a knife, as I actually like the slices about ⅛ inch thick. If you’d like thinner slices, use a mandolin or vegetable peeler. Once I have the long slices, I cut them in half again. That is just my personal preference. I like the zucchini ribbons to be 3 to 4 inches long.
Place the zucchini on a towel or paper towels. Sprinkle all over with salt. Let the zucchini sit for 15 to 20 minutes while you make the sauce.
Heat 2 tablespoons of olive oil in large oven-safe skillet over medium-low heat. Add the cherry tomatoes and the garlic with a pinch of salt. Cook, stirring often, until the tomatoes burst, about 15 to 20 minutes. Transfer the mixture to a bowl.
Add the remaining tablespoon of olive oil to the skillet. Stir in the onion with a pinch of salt and pepper. Cook for 5 minutes, until it softens. Stir in the ground beef or turkey with another pinch of salt and pepper. Brown the beef, breaking it apart with a wooden spoon until it’s in small pieces. Stir in the dried basil. Stir the cherry tomato sauce back in.
Pat the zucchini dry. Add the ribbons into the skillet, arranging them throughout the beef. Add dollops of ricotta cheese all over the top. Sprinkle on the parmesan cheese.
Bake for 30 minutes, or until golden brown on top. Remove and sprinkle with more parmesan and crushed red pepper. Top with fresh basil and serve.