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skillet zucchini lasagna recipe fi

Skillet Zucchini Lasagna Recipe

Replacing the pasta with zucchini in this Skillet Zucchini Lasagna recipe makes a delicious, easy-to-assemble, gluten-free dish for family meals.
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 6 servings


  • 4 medium zucchini
  • 1 24 oz. jar pasta sauce
  • 1/2 to 1 lb. ground beef, chicken, or turkey if desired
  • 1/2 teaspoon garlic powder
  • 1 heaping tablespoon Fresh basil chopped
  • 1 16 oz. container ricotta cheese
  • 1 Egg
  • 3/4 cup shredded parmesan cheese
  • 3 cups shredded mozzarella


  • Preheat oven to 350 degrees F.
  • Slice zucchini the long way, about 1/8 inch thick.
  • Place zucchini slices on paper towel. Sprinkle liberally with salt. Cover with more paper towel. Let sit for 10 minutes.
  • While zucchini is draining, prepare sauce.
  • If you are using meat, brown it in a saucepan and drain. If not, go to the next step.
  • Combine meat (if using,) pasta sauce, garlic powder, and chopped basil. Stir to combine. Set aside.
  • In a medium bowl, combine ricotta cheese, egg, and parmesan cheese.
  • Lightly coat a 12 inch heavy skillet with olive oil.
  • Spread half of the pasta sauce/meat mixture on bottom of skillet.
  • Add zucchini slices in one layer.
  • Spread half the ricotta mixture over the zucchini.
  • Top ricotta with half the mozzarella.
  • Repeat the layering steps: sauce/meat, zucchini, ricotta mixture, mozzarella.
  • Bake covered for 25 minutes.
  • Remove cover and bake 10 minutes more. Cheese should be lightly browned and edges should be bubbly.
  • Remove from oven and let sit 10 to 15 minutes.
  • Slice and serve.


Instead of draining the zucchini on paper towels, the slices can be grilled or baked in the oven.