Skillet Zucchini Lasagna Recipe

This easy skillet zucchini lasagna recipe replaces the pasta with fresh zucchini slices, then layers them with tomato sauce, ricotta, mozzarella, parmesan, and fresh basil. Ground beef, chicken, or turkey can be added, or the meat can be left out for a simple vegetarian version. It’s a delicious way to use fresh summer zucchini, and everything bakes together in one skillet. The result is a satisfying family meal with all the familiar flavors of lasagna, but with a lighter texture and an extra helping of vegetables.

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Why You’ll Love This Zucchini Lasagna

• Made in one skillet. The layers are assembled and baked in the same pan, which keeps cleanup simple.
• A good way to use fresh zucchini. Long zucchini slices replace the pasta and add plenty of vegetables to the meal.
• Easy to adapt. Add ground beef, chicken, or turkey, or leave out the meat for a vegetarian version.
• Full of familiar lasagna flavor. Tomato sauce, ricotta, mozzarella, parmesan, and fresh basil make every serving rich and satisfying.

Ingredient Notes

• Zucchini: Choose medium zucchini that feel firm and have smooth skin. Very large zucchini can be watery and may have more seeds.
• Pasta sauce: Use a favorite jarred or homemade sauce. A thicker sauce works best because the zucchini releases moisture as it bakes.
• Ground meat: Ground beef, chicken, or turkey can be added for a heartier meal. The meat can also be left out for a vegetarian zucchini lasagna.
• Ricotta cheese: Ricotta creates the creamy layer between the zucchini and sauce. Whole milk or part-skim ricotta will both work.
• Mozzarella and parmesan: Mozzarella gives the lasagna its melted topping, while parmesan adds extra flavor to the ricotta mixture.
• Fresh basil: Fresh basil adds a bright finishing flavor. In a pinch, substitute fresh parsley or a small amount of dried basil.

How to Keep Zucchini Lasagna From Getting Watery

The best way to keep zucchini lasagna from getting watery is to salt and blot the zucchini slices before assembling the layers. Zucchini holds a great deal of moisture, and removing some of it before baking helps the lasagna hold together more easily.

• Slice the zucchini evenly. Aim for slices about 1/8 inch thick so they cook at the same rate.
• Salt and drain the slices. Arrange the zucchini on paper towels, sprinkle with salt, and let it rest for 10 minutes.
• Blot firmly. Cover the slices with more paper towels and press down to remove as much liquid as possible.
• Use a thick pasta sauce. A sauce that is too thin can add even more liquid to the skillet.
• Let the lasagna rest before cutting. Wait at least 15 minutes after baking so the layers have time to set.
• For even less moisture: the zucchini slices can be placed on a parchment-lined baking sheet and baked at 250 degrees F for about 10 minutes. Let them cool slightly before assembling the lasagna.

How To Make

• Prepare and drain the zucchini.
• Cook the meat and prepare the sauce.
• Mix the ricotta filling.
• Assemble the layers.
• Cover and bake.
• Uncover, finish baking, and rest before serving.
• Detailed step-by-step instructions can be found below in the recipe card.

Tips, Variations, and Substitutions

• Use another baking dish if needed. A 12-inch cast iron skillet works well, but a similar-size casserole dish can be used instead.
• Try a different ground meat. Ground beef, chicken, or turkey all work. For a meatless version, simply leave it out.
• Adjust the cheese. Whole milk or part-skim ricotta can be used. A little extra mozzarella on top will give the finished lasagna a more generous browned layer.
• Substitute the herbs. Fresh parsley can replace the basil, or use a small amount of dried basil or Italian seasoning.
• Slice the zucchini into rounds. Long slices create traditional layers, but zucchini rounds are easier to cut and serve.
• Match the ingredient amounts to the pan. A slightly smaller or deeper pan may require fewer zucchini slices or a little less sauce and cheese.

How to Store and Reheat

• Allow leftover zucchini lasagna to cool slightly, then transfer it to an airtight container or cover the skillet tightly.
• Store it in the refrigerator for 3 to 4 days. A small amount of liquid may collect in the container, so simply drain it away before reheating.
• For an individual serving, place the lasagna on a microwave-safe plate and heat in short intervals until hot.
• To reheat several servings, place them in a covered baking dish and warm in a 325 degree F oven until heated through.
• Leftovers should reach an internal temperature of 165 degrees F before serving.

This zucchini lasagna is a simple way to turn fresh zucchini into a filling meal, and the skillet method keeps preparation easy. The combination of tomato sauce, creamy ricotta, melted mozzarella, and fresh basil gives each serving plenty of flavor. For more ways to use zucchini, try this zucchini bread, these hearty zucchini muffins, a rich chocolate zucchini cake, or this easy zucchini gratin. Each recipe is a good choice when zucchini is plentiful.

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• Tramontina cast iron skillet
• Lodge cast iron skillet
• Round wood board
• Chef’s knife
• blue handled flatware