Zucchini Lasagna Skillet (Print View)

Wholesome low-carb skillet with ground beef, tomato sauce, ricotta, zucchini ribbons, and melted cheese 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 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

# Directions:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and continue cooking for 1 minute.
02 - Add lean ground beef to the skillet. Break it apart with a spatula and cook until browned and cooked through. Drain excess fat if necessary.
03 - Mix in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and pepper. Allow the mixture to simmer for 5 minutes to develop flavors.
04 - Layer half the zucchini ribbons evenly over the beef mixture. Spread half the ricotta cheese on top, followed by one-third of the shredded mozzarella and some grated Parmesan.
05 - Repeat layering with the remaining zucchini ribbons and ricotta cheese. Sprinkle another third of the mozzarella and Parmesan over this layer. Finish by topping with the remaining mozzarella and Parmesan.
06 - Cover the skillet and cook over low heat for 10 minutes, until the zucchini is tender. Optionally, place under a broiler for 2–3 minutes to brown the cheese.
07 - Remove from heat and serve immediately while hot.

# Expert Advice:

01 -
  • It delivers that creamy, cheesy lasagna comfort in under an hour with zero guilt and zero cleanup beyond one pan.
  • Those tender zucchini ribbons soak up the tomato sauce like a sponge while staying delicate, not mushy or watery.
  • Low-carb doesn't mean boring—this tastes indulgent enough that you won't miss the pasta at all.
02 -
  • Zucchini releases water as it cooks, so don't panic if liquid pools slightly—that's normal and won't ruin the dish, but tilting the skillet and letting some drain off prevents sogginess.
  • The ricotta layer is what separates this from a greasy skillet mess; don't skip spreading it or layer it too thick, or you'll end up with pockets of undiluted cheese flavor.
  • Covering the skillet while cooking is essential—without it, the zucchini won't soften enough and the cheese won't melt into those beautiful ribbons.
03 -
  • Keep your cheese at room temperature before layering—cold ricotta won't spread smoothly, and cold mozzarella takes longer to melt, which means longer cooking time and more risk of the zucchini turning mushy.
  • If you're using a broiler finish, move the rack to the middle position rather than the top; the heat will be gentler and more forgiving than blasting from directly above.
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