If you love lasagna flavors but want to skip the pasta, this zucchini lasagna skillet has you covered. Seasoned ground beef, marinara, Parmesan and melted mozzarella come together with tender zucchini in a single oven-safe skillet.
Unlike a traditional layered lasagna, everything is stirred together and baked briefly, so there's no assembling and only one pan to wash. The zucchini stands in for the noodles and keeps some texture.
It takes about 30 minutes and is a good option for a lower-carb-style weeknight dinner.
In the UK and Australia, zucchini is courgette, ground beef is beef mince, marinara sauce is tomato pasta sauce, a skillet is a frying pan, and broil is grill. Italian seasoning is mixed Italian herbs.
Slice the zucchini into thin half-moons, about ¼-inch (6mm) thick.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the zucchini and cook for 4 to 5 minutes, stirring occasionally, until slightly softened but not mushy.
Add the cooked ground beef, Italian seasoning, garlic powder, salt and black pepper. Stir well and cook for another 2 to 3 minutes.
Pour the marinara sauce over the beef and zucchini. Stir gently until everything is coated.
Sprinkle the Parmesan evenly over the skillet mixture. Top with half of the mozzarella, gently stir once, then spread the mixture into an even layer.
Add the remaining mozzarella over the top. Transfer the skillet to a 400°F (200°C) oven. Bake uncovered for 8 to 10 minutes, until the sauce is bubbling and the cheese is completely melted.
For a golden top, broil (grill in UK/AU) for 1 to 2 minutes, watching closely so the cheese doesn't burn.
Let the skillet rest for 3 to 5 minutes. Garnish with fresh basil and serve hot.
Pro Tip: Preheat the oven to 400°F while the zucchini cooks so it's ready at step 6. The skillet handle will be very hot when you take it out, so use an oven mitt.
You can prep the ingredients a day in advance and store them in an airtight container in the refrigerator, then cook when ready. Leftovers keep in the fridge for up to 3 days.
Yes. Use either in place of the beef. The flavor will be a little lighter.
Slice it about ¼ inch thick and cook it just until slightly softened (4 to 5 minutes) before adding the other ingredients. It finishes cooking in the oven.
Use a skillet that's labeled oven-safe and check the handle and any coating for broiler use. Watch closely for the 1 to 2 minutes so the cheese doesn't burn.
Reheat gently in a skillet, oven or air fryer until hot. The zucchini may be a little softer than fresh.
A green salad, roasted broccoli or sautéed mushrooms.
This cheesy zucchini lasagna skillet delivers all the comfort of a layered lasagna with none of the pasta and only one pan to wash. It is a quick, satisfying weeknight dinner that comes together in about 30 minutes.
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Nutrition Disclaimer
Nutrition information is an estimate and may vary based on specific ingredients and brands used. CraveCrumb recipes are shared for general cooking and lifestyle purposes and are not intended as medical or dietary advice. If you have a health condition or specific dietary needs, please consult a doctor or registered dietitian. Read full disclaimer
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