Name: Light Zucchini Lasagna Skillet
Ingredients: 1 tablespoon Olive Oil: The foundation of our sauce. A quality extra virgin olive oil will add a subtle, fruity note that elevates the entire dish.; 1 medium Yellow Onion, finely chopped: This aromatic vegetable creates the first layer of sweet, savory flavor as it sautés, forming the essential base for our meat sauce.; 3 cloves Garlic, minced: A non-negotiable for that authentic Italian-inspired taste. Freshly minced garlic provides a pungent, aromatic kick that infuses the entire skillet.; 1.5 lbs Lean Ground Beef (90/10 or leaner): This is the hearty, protein-packed star of the sauce. Using lean ground beef ensures a rich, meaty flavor without excess grease, keeping the dish light.; 1 teaspoon Salt: Essential for enhancing all the other flavors in the dish. We’ll use it to season the beef and to help draw water out of the zucchini.; ½ teaspoon Black Pepper: Adds a mild, woody spice that complements the richness of the beef and cheese.; 1 teaspoon Dried Italian Seasoning: A convenient and perfectly balanced blend of oregano, basil, thyme, and other herbs that gives the sauce its signature lasagna flavor without needing a dozen different spice jars.; 2 medium Zucchini (about 1.5 lbs total): Our healthy, low-carb substitute for pasta. When prepared correctly, they provide a tender, slightly firm texture that holds up beautifully to the sauce.; 1 (28-ounce) can Crushed Tomatoes: This forms the bulk of our luscious red sauce, providing a bright, tangy tomato flavor and a thick, hearty consistency.; 1 cup Ricotta Cheese: This is the key to that classic creamy lasagna layer. Full-fat ricotta will yield the creamiest texture and richest flavor.; ½ cup Grated Parmesan Cheese, divided: A hard, salty cheese that adds a sharp, nutty depth of flavor. We’ll use some in the ricotta mixture and some on top for a golden crust.; 1 large Egg: This acts as a binder for the ricotta cheese, helping it set into creamy pockets instead of melting away into the sauce.; 2 tablespoons Fresh Parsley, chopped (plus more for garnish): Fresh herbs brighten everything up. Parsley adds a clean, peppery note to the ricotta filling.; 2 cups Shredded Mozzarella Cheese: The grand finale. Low-moisture, whole-milk mozzarella will give you that irresistible, picture-perfect cheese pull and a beautifully browned topping.

Ingredients

Scale

1 tablespoon Olive Oil: The foundation of our sauce. A quality extra virgin olive oil will add a subtle, fruity note that elevates the entire dish.
1 medium Yellow Onion, finely chopped: This aromatic vegetable creates the first layer of sweet, savory flavor as it sautés, forming the essential base for our meat sauce.
3 cloves Garlic, minced: A non-negotiable for that authentic Italian-inspired taste. Freshly minced garlic provides a pungent, aromatic kick that infuses the entire skillet.
1.5 lbs Lean Ground Beef (90/10 or leaner): This is the hearty, protein-packed star of the sauce. Using lean ground beef ensures a rich, meaty flavor without excess grease, keeping the dish light.
1 teaspoon Salt: Essential for enhancing all the other flavors in the dish. We’ll use it to season the beef and to help draw water out of the zucchini.
½ teaspoon Black Pepper: Adds a mild, woody spice that complements the richness of the beef and cheese.
1 teaspoon Dried Italian Seasoning: A convenient and perfectly balanced blend of oregano, basil, thyme, and other herbs that gives the sauce its signature lasagna flavor without needing a dozen different spice jars.
2 medium Zucchini (about 1.5 lbs total): Our healthy, low-carb substitute for pasta. When prepared correctly, they provide a tender, slightly firm texture that holds up beautifully to the sauce.
1 (28-ounce) can Crushed Tomatoes: This forms the bulk of our luscious red sauce, providing a bright, tangy tomato flavor and a thick, hearty consistency.
1 cup Ricotta Cheese: This is the key to that classic creamy lasagna layer. Full-fat ricotta will yield the creamiest texture and richest flavor.
½ cup Grated Parmesan Cheese, divided: A hard, salty cheese that adds a sharp, nutty depth of flavor. We’ll use some in the ricotta mixture and some on top for a golden crust.
1 large Egg: This acts as a binder for the ricotta cheese, helping it set into creamy pockets instead of melting away into the sauce.
2 tablespoons Fresh Parsley, chopped (plus more for garnish): Fresh herbs brighten everything up. Parsley adds a clean, peppery note to the ricotta filling.
2 cups Shredded Mozzarella Cheese: The grand finale. Low-moisture, whole-milk mozzarella will give you that irresistible, picture-perfect cheese pull and a beautifully browned topping.

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Instructions

Prepare the Zucchini: The most crucial step to avoid a watery lasagna is to prep the zucchini first. Wash and trim the ends of the zucchini. Slice them into ¼-inch thick rounds. Arrange the rounds in a single layer on a baking sheet lined with paper towels. Sprinkle them lightly with about ½ teaspoon of the salt. Let them sit for 20-30 minutes. This process, called “sweating,” draws out the excess moisture. You will see beads of water form on the surface. After 30 minutes, use another paper towel to firmly pat the zucchini slices dry on both sides. Set aside.
Sauté the Aromatics: Place a large, deep, oven-safe skillet (a 12-inch cast iron or similar skillet works perfectly) over medium-high heat. Add the olive oil. Once the oil is shimmering, add the finely chopped yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Brown the Beef: Add the lean ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break the meat apart. Season it with the remaining ½ teaspoon of salt, black pepper, and the dried Italian seasoning. Cook for 6-8 minutes, stirring and breaking it up, until the beef is fully browned and no pink remains. If there is any significant amount of excess grease, carefully drain it from the skillet.
Create the Sauce: Pour the can of crushed tomatoes into the skillet with the browned beef mixture. Stir everything together until well combined. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for at least 10 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly, creating a rich and robust base.
Mix the Ricotta Filling: While the sauce is simmering, prepare the creamy ricotta layer. In a medium bowl, combine the ricotta cheese, ¼ cup of the grated Parmesan cheese, the large egg, and the 2 tablespoons of chopped fresh parsley. Mix until everything is smooth and evenly incorporated.
Assemble the Skillet Lasagna: Remove the meat sauce from the heat. Now, it’s time to create the “lasagna” effect. Drop spoonfuls of the ricotta mixture evenly over the surface of the meat sauce. There is no need to spread it perfectly; these dollops will create delicious, creamy pockets throughout the skillet.
Layer the Zucchini and Cheese: Gently press the patted-dry zucchini rounds into the sauce, tucking them in and around the dollops of ricotta. Arrange them in a single, slightly overlapping layer across the entire surface of the skillet.
Add the Final Topping: Sprinkle the entire skillet evenly with the 2 cups of shredded mozzarella cheese, making sure to cover the zucchini and sauce from edge to edge. Finish by sprinkling the remaining ¼ cup of grated Parmesan cheese over the top.
Bake to Perfection: Place the skillet in a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to turn golden brown in spots. For a more browned, toasted cheese topping, you can switch the oven to the broil setting for the last 1-2 minutes. Keep a very close eye on it, as the cheese can go from golden to burnt very quickly under the broiler.
Rest and Garnish: Carefully remove the hot skillet from the oven. Let it rest for 5-10 minutes. This is an important step that allows the skillet to cool slightly and the layers to set, making it easier to serve. Garnish generously with more fresh parsley before serving.

Nutrition

Serving Size: one normal portion
Calories: 485
Carbohydrates: 12g
Fiber: 4g
Protein: 38g