Zucchini Lasagna Skillet (Printable Version)

One-pan zucchini dish layered with ground beef, creamy ricotta, tomato sauce, and melted cheese.

# What You Need:

→ 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 Make It:

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 1 minute.
02 - Add ground beef to the skillet and break it up with a spatula. Cook until browned and fully cooked. Drain any excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Reduce heat and simmer for 5 minutes to combine flavors.
04 - Arrange half the zucchini ribbons evenly over the meat sauce. Spread half of the ricotta cheese over the zucchini. Sprinkle with one-third of the shredded mozzarella and some grated Parmesan.
05 - Layer the remaining zucchini ribbons, remaining ricotta, another third of the mozzarella, and Parmesan. Top with the final portion of mozzarella and Parmesan cheeses.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini is tender.
07 - For a browned cheese topping, place the skillet under the broiler for 2 to 3 minutes. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers that cozy lasagna feeling in a single skillet without requiring the dish-washing marathon that comes with traditional versions.
  • The zucchini stays tender and absorbs all the meaty, herbed tomato goodness, making every layer taste intentional rather than just a carb vessel.
  • You can have dinner on the table in under 45 minutes, which means it works for busy weeknights when you still want something that tastes homemade and special.
02 -
  • Don't skip draining the excess fat from the beef—it changes the texture of the entire dish from silky to greasy, and that one step makes a noticeable difference in how the dish feels in your mouth.
  • The zucchini releases water as it cooks, which is actually your friend here because it creates a gentle steam that tenderizes everything, but it also means cooking on low heat prevents the bottom from scorching while waiting for those ribbons to soften.
  • Ricotta spreads more easily when you dollop it and let the heat do some of the work rather than trying to smash it into an even layer cold—it'll distribute naturally as everything warms.
03 -
  • Invest in a mandoline slicer if you find yourself making this regularly—those zucchini ribbons come out perfectly uniform and thin, which means they cook evenly and the whole thing feels intentional rather than rustic.
  • Pat your zucchini slices dry with a paper towel before layering because excess moisture is the only thing that can really derail this dish, turning it watery instead of luxuriously creamy.
  • Make the beef mixture and tomato sauce while the zucchini is slicing, so everything comes together without downtime where you're standing around waiting for something to happen.
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