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homemade Cherry Tomato Zucchini Skillet Lasagna. recipe photo
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Cherry Tomato Zucchini Skillet Lasagna.

A light, skillet-style lasagna made with zucchini slices, burst cherry tomatoes, and a cheesy meat filling.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 2 medium zucchini squash thinly sliced (about 1/8 inch)
  • kosher salt to taste, used for salting zucchini and seasoning
  • black pepper to taste
  • 3 tablespoons olive oil divided
  • 3 cups cherry tomatoes
  • 4 cloves garlic 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, optional

Instructions

  • Preheat oven to 350°F (175°C).
  • Trim the zucchini and slice into thin rounds about 1/8 inch thick; cut long slices in half so they are 3–4 inches long if desired.
  • Lay the zucchini slices on paper towels or a clean kitchen towel and sprinkle both sides with kosher salt; let sit 15–20 minutes to draw out moisture.
  • Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-low heat. Add the cherry tomatoes, minced garlic, and a pinch of salt, and cook, stirring often, until the tomatoes burst and become saucy, about 15–20 minutes. Transfer the tomato mixture to a bowl and set aside.
  • Wipe the skillet if needed, add remaining 1 tablespoon olive oil, then add the diced onion with a pinch of salt and pepper. Cook over medium heat until softened, about 5 minutes.
  • Add the ground beef or turkey to the skillet with another pinch of salt and pepper. Brown the meat over medium heat, breaking it into small pieces, until fully cooked; stir in the dried basil.
  • Stir the reserved burst cherry tomato mixture back into the browned meat until combined.
  • Pat the zucchini slices dry with paper towels, then arrange them evenly over the meat mixture in the skillet.
  • Drop spoonfuls of ricotta cheese over the zucchini, then sprinkle the grated Parmesan evenly on top.
  • Bake in the preheated oven until the top is golden and bubbling, about 30 minutes.
  • Remove from oven and sprinkle with additional Parmesan, crushed red pepper to taste, and fresh basil leaves before serving.

Equipment

  • Oven-safe Skillet
  • knife or mandolin
  • Cutting Board
  • paper towels or clean kitchen towel
  • Mixing Bowl
  • Wooden Spoon
  • Measuring Spoons

Notes

  • Salt the zucchini to remove excess moisture before assembling.
  • Use either ground beef or turkey based on preference.
  • Cook the cherry tomatoes low and slow so they properly burst and form a sauce.
  • Arrange zucchini evenly to ensure even baking.
  • Serve hot and top with extra Parmesan and basil.