Lasagna-Vibes Zucchini Skillet

For years, one of my go-to dinners in the summer was zucchini lasagna, where zucchini is used in place of noodles.

Ingredients · Servings 4

Method · 15 min

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. ground turkey and cook, breaking up into small pieces with a wooden spoon, until mostly cooked through with only a little pink remaining, about 4 minutes. Add 3 medium zucchini (about 20 oz.), halved lengthwise, sliced crosswise ⅛" thick, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season with freshly ground black pepper. Increase heat to high and cook, stirring often, until meat is cooked through and no longer pink and zucchini is tender, 6–8 minutes.
Reduce heat to medium and stir in one 14.5-oz. can tomato sauce, 2 tsp. Italian seasoning, 1 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. Diamond Crystal or Morton kosher salt, and half of 1 cup thinly sliced basil leaves. Taste zucchini mixture and season with more salt and pepper if needed. Swirl in spoonfuls of 4 oz. whole-milk ricotta (about ½ cup), then sprinkle 4 oz. mozzarella, coarsely grated (about ¾ cup), over. Reduce heat to low, cover pan, and cook until mozzarella is melted, about 4 minutes.
Top zucchini mixture with remaining basil and crushed red pepper flakes (if using) to serve.

Recipe information

Step 1 Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. ground turkey and cook, breaking up into small pieces with a wooden spoon, until mostly cooked through with only a little pink remaining, about 4 minutes. Add 3 medium zucchini (about 20 oz.), halved lengthwise, sliced crosswise ⅛" thick, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season with freshly ground black pepper. Increase heat to high and cook, stirring often, until meat is cooked through and no longer pink and zucchini is tender, 6–8 minutes. Step 2 Reduce heat to medium and stir in one 14.5-oz. can tomato sauce, 2 tsp. Italian seasoning, 1 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. Diamond Crystal or Morton kosher salt, and half of 1 cup thinly sliced basil leaves. Taste zucchini mixture and season with more salt and pepper if needed. Swirl in spoonfuls of 4 oz. whole-milk ricotta (about ½ cup), then sprinkle 4 oz. mozzarella, coarsely grated (about ¾ cup), over. Reduce heat to low, cover pan, and cook until mozzarella is melted, about 4 minutes. Step 3 Top zucchini mixture with remaining basil and crushed red pepper flakes (if using) to serve.