Lasagna-Vibes Zucchini Skillet

Photo by Erin Scott/Courtesy of Union Square & Co.For years, one of my go-to dinners in the summer was zucchini lasagna, where zucchini is used in place of noodles. It’s delightful, but it’s also very labor-intensive, requiring you to slice the zucchini into long, thin planks, salt each individual plank, wipe each individual plank, and then layer the zucchini “noodles” with ricotta, sauce, and mozzarella. Now I have far too many children to be salting individual planks of zucchini—so I make this. It’s a dump-and-go skillet meal that has all of those favorite flavors in a way, way quicker and easier format.Read More: Finding My Way Back to the Kitchen After Giving BirthRecipe informationIngredients2Tbsp. extra-virgin olive oil1lb. ground turkey3medium zucchini (about 20 oz.), halved lengthwise, sliced crosswise ⅛" thick1¾tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, dividedFreshly ground black pepper114.5-oz. can tomato sauce2tsp. Italian seasoning1tsp. garlic powder½tsp. onion powder1cup thinly sliced basil leaves4oz. whole-milk ricotta (about ½ cup)4oz. mozzarella, coarsely grated (about ¾ cup)Crushed red pepper flakes (for serving; optional)Need to make a substitution?PreparationStep 1Heat 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 2Reduce 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 3Top zucchini mixture with remaining basil and crushed red pepper flakes (if using) to serve.Recipe notesBack to topTriangle