Zucchini Lasagna Skillet (Printable)

Low-carb skillet with ground beef, ricotta, tomato sauce, zucchini ribbons, and melted cheese layers.

# 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 - 14 oz can 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 chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
02 - Add lean ground beef, breaking it up with a spatula, and cook until browned and cooked through. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Let the mixture simmer for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons over the beef mixture. Spread half the ricotta cheese evenly on top, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan.
05 - Repeat layering with the remaining zucchini and ricotta. Top with another third of the mozzarella and Parmesan cheeses.
06 - Distribute the remaining mozzarella and Parmesan on top to finish the layers.
07 - Cover the skillet and cook over low heat for 10 minutes or until the zucchini is tender.
08 - Optionally, place the skillet under the broiler for 2 to 3 minutes to brown and bubble the cheese. Serve warm.

# Expert Advice:

01 -
  • It tastes like the lasagna you crave without the carb crash afterward.
  • One skillet means one cleanup, and honestly, that alone makes it worth rotating into your regular rotation.
  • The zucchini becomes so tender and absorbs the sauce so completely, you forget it's not pasta.
02 -
  • Slice your zucchini thin and uniform—a mandoline changes everything here because thick ribbons won't cook through in the time the cheese needs to melt.
  • Don't skip draining the beef; that excess fat sits on top of everything and tastes greasy instead of rich.
03 -
  • Use a sharp knife if you don't have a mandoline—the zucchini ribbons need to be thin enough to fold without breaking.
  • Don't be tempted to skip the low heat cooking stage; that's when the zucchini actually softens and everything melds together instead of staying in distinct layers.
Go Back