Zucchini Lasagna Skillet (Printable)

One-pan zucchini lasagna with ground beef, ricotta, and melted cheese for a quick, comforting low-carb meal.

# What You'll 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 skillet and cook, breaking up with a spatula, until browned and fully cooked. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow to simmer for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons over the meat mixture. Spread half of the ricotta cheese on top, then sprinkle with one third of the mozzarella and some Parmesan cheese.
05 - Repeat layering with remaining zucchini, ricotta, another third of the mozzarella, and Parmesan. Finish by topping with the remaining mozzarella and Parmesan.
06 - Cover skillet and cook over low heat for 10 minutes or until zucchini is tender.
07 - Optionally, place skillet under broiler for 2 to 3 minutes to brown cheese. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying dinner with people you care about.
  • The zucchini ribbons absorb all those savory tomato and cheese flavors while staying tender, creating layers that actually taste better than pasta.
  • Low-carb never felt this indulgent, and you won't miss the pasta once you taste how the cheese and meat sauce cling to those thin ribbons.
02 -
  • Pat your zucchini ribbons dry with a paper towel before layering, or you'll end up with watery lasagna instead of creamy layers.
  • Don't skip the low heat cooking step—high heat will dry out your zucchini before it gets tender, and the cheese won't melt evenly.
03 -
  • If your zucchini is very watery, salt the ribbons lightly and let them sit for 5 minutes, then pat them dry—this small step prevents a soggy outcome.
  • Use an oven-safe skillet with a metal handle so you can move it to the broiler without transferring anything, keeping all those layers intact.
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