Love homemade lasagna, but hate the hour-long bake time and sink full of dishes? This week’s dinner hero delivers all that bubbling, cheesy comfort in under 25 minutes — using just one pan.
Meet the Lasagna-Vibes Turkey Zucchini Skillet. Instead of fussing with pasta sheets or salting zucchini planks, you just toss thinly sliced zucchini half-moons into a hot skillet with savory ground turkey, tangy tomato sauce, and a dreamy duo of ricotta and mozzarella. It’s high-protein, low-carb, and built for a busy Tuesday night.
INGREDIENTS:
- 3 medium zucchini (sliced into thin half-moons)
- 1 cup fresh basil leaves (thinly sliced)
- 1 pound ground turkey
- 2 tablespoons extra-virgin olive oil
- 1 can (14.5oz) canned tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, black pepper & optional red pepper flakes to taste
- 1/2 cup whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
DIRECTIONS:
- Brown the meat: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and crumble it with a wooden spoon.
- Sizzle the veggies: Toss in the sliced zucchini, 1½ teaspoon salt, and black pepper. Crank the heat to high and stir for 6–8 minutes until the turkey is cooked through and the zucchini is tender.
- Sauce & cheese it ip: Drop the heat to medium. Stir in the tomato sauce, half the basil, Italian seasoning, garlic powder, onion powder, and ¼ teaspoon salt. Dollop the ricotta on top, blanket it with mozzarella, and cover on low heat for 3–5 minutes until gooey and melted.
- Dig in: Top with the rest of your fresh basil and a pinch of red pepper flakes. Scooping it straight from the skillet is highly encouraged!
SUGGESTED ALTERNATIVES:
- Swap the turkey for crumbled firm tofu (just squeeze out the water first)
- Use mild or hot Italian sausage instead of ground turkey
- Toss in sliced mushrooms, bell peppers, or two handfuls of spinach before adding the sauce
- Skip the lid in step 3 and pop the skillet under the oven broiler for 2–3 minutes until golden and bubbly