Lasagna-Vibes Turkey Zucchini Skillet

Caroline Chambers

Caroline Chambers reimagines traditional lasagna as a weeknight-friendly skillet meal, swapping pasta for ribbons of zucchini
while keeping all the comforting, cheesy essence. It's the kind of one-pan dinner that satisfies cravings without the fuss of
layering and baking.

Prep Time:

15 Minutes

Cook Time

10-15 Minutes

Serves:

3 Servings

Level:

Beginner

Ingredients

• 3 medium zucchini, halved lengthwise and thinly sliced

• 1 cup fresh basil leaves, thinly sliced, divided

• 2 tablespoons extra-virgin olive oil

• 1 pound ground turkey

• Kosher salt

• Freshly ground black pepper

• 1 (14.5-ounce) can tomato sauce

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 4 ounces whole-milk ricotta cheese (about ½ cup)

• 4 ounces shredded mozzarella cheese (about 1 cup)

•Red pepper flakes, for serving (optional)

Instructions

STEP 1:

Halve the zucchini lengthwise, then slice crosswise into ⅛-inch-thick half-moons.

Thinly slice the basil and set aside.

STEP 2:

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey

and cook, breaking it into small crumbles.

STEP 3:

Add the zucchini, 1½ teaspoons kosher salt, and several grinds of black pepper.

Increase the heat to high and cook, stirring frequently, until the turkey is fully

cooked and the zucchini is tender, about 6–8 minutes.

STEP 4:

Reduce the heat to medium. Stir in the tomato sauce, half of the basil, Italian

seasoning, garlic powder, onion powder, and an additional ¼ teaspoon salt. Taste

and adjust the seasoning as needed.

STEP 5:

Dollop spoonfuls of the ricotta evenly over the skillet, then sprinkle the mozzarella

across the top.

STEP 6:

Reduce the heat to low, cover, and cook for 3–5 minutes, or until the mozzarella is

completely melted. To brown the cheese, place the skillet under the broiler for a

few minutes (watch carefully so it doesn't burn) instead of cooking it covered on

the stovetop.

Recipe reprinted with permission from What to Cook When You Don’t Feel Like

Square & Co., an imprint of Grand Central Publishing, a division of Hachette

Book Group. Photography by Erin Scott.

Visit https://carolinechambers.com/ for more recipes.

Serving & Finishing Touches

Garnish with the remaining fresh basil and a sprinkle of red pepper flakes, if

desired. Serve immediately straight from the skillet.