I’ve made this Skillet Lazy Zucchini “Lasagna” quite a few times now. It’s super easy, it’s made in one pan and it tastes just like lasagna! You won’t even miss the lasagna noodles I promise, you can also add the noodles if you wanted to add a carb into the dish, I’ve done that as well, you just break up the pieces and allow it cook inside the dish, just don’t drain the water the zucchini makes when cooking. This warms up really well as leftovers, the cheese and ground beef makes it filling. You can sub in ground turkey or and I just love ground chicken and have made it that way as well. This time around my photo shows this deliciousness in a baking dish because I was making it to bring to a friends house but usually I serve it right from the skillet! I also used cheddar cheese here!
Ingredients
1 pound of lean ground meat (or ground chicken, turkey, pork)
2 cups of spinach
1 can of diced tomatoes (or use fresh!)
1 egg
1 1/4 cup of ricotta cheese
2 tbsp of parmesan cheese
2 tbps. of minced garlic
1 cup of shredded mozzarella cheese
fresh ground pepper
fresh basil
1 tbsp. olive oil
2 Zucchini
Directions:
Heat the olive oil in a large skillet on medium heat. Add the garlic and sauté for a few minutes. Add the ground chicken and cook until browned.
Add the zucchini, cracked pepper, basil and spinach and saute until zucchini is cooked (still needs to be a tad bit crispy). The zucchini will naturally release water to wilt the spinach.
Remove from the heat.
Mix the egg with the ricotta cheese and add cracked pepper.
Pour sauce over the skillet.
Layer the ricotta mixture carefully over the sauce. Sprinkle with mozzarella cheese and last tbsp of parmesan cheese.
Broil for 5-10 minutes keeping an eye on it (all ovens run differently)
Let it sit for 5 minutes. You may want to try and drain some of the water out of it, the zucchini releases a lot, I think it’s important for leftovers!
Serve and enjoy!
Beachbody containers: Serves 4
2 green
1.5 red
1 blue
