This zucchini skillet lasagna features a burst cherry tomato sauce, creamy ricotta, and a golden baked top. It’s bright, comforting, and ideal for a late-summer weeknight when zucchini and tomatoes are at their best.
Even though it’s still warm outside, I’m already craving cozy dinners.
I’m easing into comfort food for the cooler months with this skillet lasagna made from zucchini ribbons. It’s satisfying, simple to assemble, and a great way to use summer squash from the garden. The dish has bold tomato flavor, tender ribbons of zucchini that stand in for pasta, and a rich ricotta-parmesan topping that bakes up beautifully.
While I love a more involved zucchini lasagna version with bolognese, I wanted something that’s easier for weeknights. Traditional zucchini lasagna can be time-consuming: you salt the slices to release moisture and wait while they sweat. That’s fine on the weekend, but I wanted a quicker feel-good option without sacrificing flavor.
Enter zucchini skillet lasagna. Instead of layering slices into a casserole, I turn zucchini into long ribbons that resemble noodles and assemble everything in an oven-safe skillet. The ribbons cook through gently in the sauce so you get that tender lasagna texture without a lot of extra effort.
I debated making a lattice of zucchini for the top, but for speed and simplicity, ribbons were the winner. They’re light, fresh, and slice easily. They may not be pasta, but they make a delightful noodle alternative that keeps the dish bright and not overly heavy.
The other star of this skillet is the burst cherry tomato sauce. Summer tomatoes are at their sweetest, and cooking cherry tomatoes until they pop concentrates their flavor and creates an irresistibly garlicky, saucy base.
I brown ground beef or turkey, fold it into the tomato sauce, then nestle zucchini ribbons throughout the skillet. Dollops of ricotta and a generous sprinkle of parmesan go on top before baking until golden. Finish with red pepper flakes and fresh basil for brightness.
The end result is comforting and full-flavored: garlicky burst tomatoes, savory browned meat (or skip it if you prefer a vegetarian version), tender zucchini ribbons, and a creamy, bubbly cheese topping. It’s one of my favorite easy skillet meals and perfect for those nights when you want something warm and satisfying without too much fuss.
I’ve made many skillet lasagnas over the years — from classic quick skillet lasagna to versions with kale, sausage, sweet corn, and sun-dried tomatoes. This zucchini skillet lasagna joins that lineup as an easy, family-friendly option that’s also flexible: use what you have on hand and adapt the protein, herbs, or cheese as you like.
Best of all, this recipe is forgiving. It’s a wonderful way to clean out the fridge and still end up with something comforting and delicious.
Zucchini Skillet Lasagna
Zucchini Skillet Lasagna
Pin Recipe
Leave a Review »
Ingredients
- 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
Instructions
-
Preheat the oven to 350°F (175°C).
-
Slice the zucchini into long thin ribbons, about 1/8 inch thick. A knife, mandolin, or vegetable peeler works; trim ribbons to roughly 3–4 inches long if desired. Lay the ribbons on towels and sprinkle with salt. Let them sit 15–20 minutes to draw out moisture, then pat dry.
-
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-low heat. Add cherry tomatoes, minced garlic, and a pinch of salt. Cook, stirring occasionally, until the tomatoes burst and become saucy, about 15–20 minutes. Transfer the tomato mixture to a bowl.
-
Add the remaining tablespoon of olive oil to the skillet. Cook the diced onion with a pinch of salt and pepper until softened, about 5 minutes. Add the ground beef or turkey and another pinch of salt and pepper; brown and break it into small pieces. Stir in the dried basil, then return the burst tomato mixture to the skillet and combine.
-
Tuck the zucchini ribbons into the sauce and meat, distributing them evenly. Dollop the ricotta across the top and sprinkle with the grated parmesan.
-
Bake in the preheated oven for about 30 minutes, until the top is golden and bubbly. Remove, sprinkle more parmesan and crushed red pepper if desired, top with fresh basil, and serve warm.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo of your dish to the Facebook page. Thanks so much — I appreciate you!
Now that’s a plate.