Cherry Tomato Zucchini Skillet Lasagna.
This zucchini skillet lasagna is made with a burst cherry tomato sauce, topped with creamy ricotta and baked to perfection. It’s so good and perfect for a late summer weeknight meal.
It may still be hot out but I’m getting ready for cozy meals!
I’ve decided that this zucchini skillet lasagna is how I’m going to ease into comfort food for the fall. It’s such a satisfying, comforting recipe that you can make all month with the zucchini growing in your garden. It’s super delicious and makes for the most satisfying meal.
Last year I shared this zucchini lasagna bolognese and WOW. Oh my gosh, I think about it every single week. I want to make it every week! It is so absolutely delicious – so satisfying and hearty at the same time.
While it’s amazing, the only downside is that it’s a bit high maintenance. I mean, isn’t all lasagna? Yes, the answer to that is yes.
When it comes to zucchini lasagna, instead of taking the time to boil noodles (or, uh, use no boil!), you salt the slices and let them sweat out all the water. It takes some time, but you can use that time to prep the rest of the dish.
I love zucchini lasagna so much and I was just dying to create an easier version. And zucchini skillet lasagna was born!
Initially, I had no idea how to make it happen. I really wanted to make a lattice zucchini topping, but I was afraid it would be too much work for a weeknight meal. I also didn’t know if it would end up being soft enough to slice through. So zucchini ribbons to the rescue!
The zucchini ribbons are PERFECT. They really resemble noodles. At least I think so. No, I will never think that spiralized vegetables are just like pasta noodles, but they are their own kind of noodles! I love how light and refreshing they can be – and that carries over into the entire dish. It’s really good.
While I love the zucchini ribbons, they aren’t the only star of this dish. Burst, saucy cherry tomatoes make an appearance too. And they are a total game changer.
Right now tomatoes are SO good and so sweet since it’s summer. However, you could totally make this in the cooler months too, because allowing the tomatoes to burst in a skillet gives them a lot more flavor.
The result is this garlicky, cherry tomato base that is incredible. I brown ground beef or turkey and then combine that with the burst tomatoes. Add in the zucchini ribbons, top with lots of ricotta and parmesan. Bake the baby and shower with crushed red pepper.
I’ve been making skillet lasagnas for years – long before I had kids. But it really is the perfect back-to-school, easy weeknight meal. And kid friendly too! I made this classic way back in the day. I’ve also made kale and sausage skillet lasagna. And last summer, this sweet corn and sun dried tomato skillet lasagna.
I’d say I have an obsession?
Best part of this is that you truly can add what you have on hand! Make it a clean-out-the-fridge dish and your week is made.
Zucchini Skillet Lasagna
Zucchini Skillet Lasagna
- 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
- Preheat the oven to 350 degrees F.
- Cut the zucchini into thin slices, about ⅛ inch. I find this works best with a knife, as I actually like the slices about ⅛ inch thick. If you’d like thinner slices, use a mandolin or vegetable peeler. Once I have the long slices, I cut them in half again. That is just my personal preference. I like the zucchini ribbons to be 3 to 4 inches long.
- Place the zucchini on a towel or paper towels. Sprinkle all over with salt. Let the zucchini sit for 15 to 20 minutes while you make the sauce.
- Heat 2 tablespoons of olive oil in large oven-safe skillet over medium-low heat. Add the cherry tomatoes and the garlic with a pinch of salt. Cook, stirring often, until the tomatoes burst, about 15 to 20 minutes. Transfer the mixture to a bowl.
- Add the remaining tablespoon of olive oil to the skillet. Stir in the onion with a pinch of salt and pepper. Cook for 5 minutes, until it softens. Stir in the ground beef or turkey with another pinch of salt and pepper. Brown the beef, breaking it apart with a wooden spoon until it’s in small pieces. Stir in the dried basil. Stir the cherry tomato sauce back in.
- Pat the zucchini dry. Add the ribbons into the skillet, arranging them throughout the beef. Add dollops of ricotta cheese all over the top. Sprinkle on the parmesan cheese.
- Bake for 30 minutes, or until golden brown on top. Remove and sprinkle with more parmesan and crushed red pepper. Top with fresh basil and serve.
Now that’s a plate.