Easy zucchini lasagna is a delicious lighter alternative to heavier traditional lasagna recipes. This easy veggie packed recipe comes together with minimal prep and only uses one skillet, saving you clean up. Use up all your summer zucchini and bake one up today!
- 2 zucchini, sliced evenly into thin rounds
- 1/2 tsp salt
- 1 pound of ground beef
- 6 cloves of garlic, pressed
- salt and pepper to taste
- 1/4 tsp red pepper flakes
- 28 ounce can of tomato puree
- 1/2 c Parmesan cheese
- 1 1/2 cups of shredded mozzarella
Preheat the oven to 350.
Slice two zucchini into even circles. Spread out onto paper towels and sprinkle with salt. Let sit while you cook the meat.
In a 10″ cast iron or other oven safe skillet over medium heat, add the ground beef. Season with salt, pepper, pressed garlic, and red pepper flakes. Cook until brown all the way through, about 7 minutes. Once brown, add the tomato puree and Parmesan cheese and let cook for another few minutes until the mixture is warmed through.
Spread the zucchini rounds out in the pan of sauce, pressing each one down into the meat sauce. You should should have enough zucchini slices to make two to three layers. Top with cheese. Bake in a 350 degree oven for 20-25 minutes. Garnish with fresh basil if desired.