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5 from 3 votes

Skillet Zucchini Lasagna

This macro-friendly zucchini lasagna gives all the warm-comforting feels with a healthy twist. Enjoy it with a fresh green salad and some crusty bread for the perfect meal.
Total Time30 minutes
Course: Casserole, Skillet
Cuisine: Italian
Keyword: 30 minute, baked casseroles, lasagna, macro-friendly, skillet pasta, zucchini
Servings: 6
Calories: 282kcal


  • ½ white onion diced (80 g)
  • 1 eggplant chopped (see notes for substitutions, 341 g)
  • 1 ½ tsp. kosher salt
  • 1 lb. 93/7 ground beef or ground turkey 454 g
  • 2 tsp. dried oregano
  • 1 tsp. dried basil or Italian seasoning
  • ½ tsp. fennel seeds
  • Pinch of red pepper flakes
  • 4 frozen garlic cubes or minced cloves
  • ¼ cup tomato paste 60
  • 2 Tbsp. balsamic vinegar 30 g
  • 28 oz canned San Marzano tomatoes blended until smooth (794 g)
  • 1 cup low-fat cottage cheese 240 g
  • 1 oz grated parmesan cheese 28 g
  • 1-2 Tbsp. fat-free milk or nut milk 15-30 g
  • 3 medium zucchinis sliced into very thin rounds on a mandolin* (750 g)
  • 2 oz mozzarella grated (60 g)
  • Fresh basil


  • Heat a large oven-safe, heavy-bottomed skillet over high heat with a spritz of olive oil. Add onion and cook for two minutes until fragrant and tender. Add eggplant and salt. Cover and let cook for five minutes, stirring occasionally.
  • Push veggies to the side and add ground beef to the pan, letting it sit for a couple of minutes to brown a bit. Sprinkle with dry seasonings, and break up the meat, stirring until cooked thru. Add garlic and tomato paste and cook for one more minute. Add vinegar and let it sizzle, then stir in the canned tomatoes (first blending on low if using whole tomatoes.) Turn the heat to low to let it simmer.
  • To a blender or small food processor, add the cottage cheese, parmesan, and a splash of milk to help it blend. Process until smooth. (Or if your family doesn’t mind the texture of cottage cheese, you can skip this part and simply combine your cheeses.) Stir the cheese mixture into your skillet.
  • Slice your zucchini into very thin rounds. I love using a simple little hand-held mandoline for this but you can also slice them by hand. (The thinner the better since we’ll hardly cook these!) Add the zucchini to the skillet, carefully tossing them into the mixture. I like to turn the heat off at this point. But if you sliced them by hand and they’re a little thicker, you can let them cook for a couple of minutes until tender to your liking.
  • Turn off the heat and add your mozzarella. Pop the pan in the broiler for a few minutes until it’s brown and bubbly. (Or you can just cover the skillet and let the cheese melt while you gather everyone for dinner!) If you like your zucchini more tender, skip the broil and bake at 350 for about 20 minutes.
  • Enjoy with some fresh basil and a little extra parmesan! Add a fresh green salad and some crusty bread for the perfect meal.


GF/DF: This one is gluten-free but obviously not dairy-free. I haven’t made it with dairy-free swaps but you could use dairy-free ricotta in place of the cottage cheese, and swap in dairy-free parmesan and mozzarella if you have some you love!
Eggplant: The eggplant gets so cooked down and melty, you’ll hardly know it’s there. BUT, I know not everyone likes eggplant! Feel free to swap in a different veggie you’ve got on hand. The eggplant is not key, but just adds more texture and sauciness to your meat mixture. Lots of veggies will fill the spot well! Additional zucchini or yellow squash, mushrooms, cauliflower rice, or butternut squash would be delicious! Butternut will add a couple of carbs per serving but NO big deal.
Ground Beef: I’m using 93/7 ground beef in this recipe, labeled 8 fat/4 oz. 


Serving: 400g | Calories: 282kcal | Carbohydrates: 20.3g | Protein: 27g | Fat: 10g | Fiber: 5.4g