Substitute fresh summer zucchini for lasagna noodles and turn your standard lasagna recipe into a delicious, gluten free meal! This Easy Zucchini Skillet Lasagna is the perfect weeknight dinner!
This summer’s weather has been absolutely amazing for my garden. I have had an abundance of tomatoes, summer squash, and cucumbers so far and much more coming. With all of the recipes coming up with zucchini and tomatoes, I may have to give them each their own week on the blog!
Gardening is one of my favorite activities. I’m still a beginner and learning all of the ins and outs of it but I’m having fun and enjoying eating the results. I really started gardening in containers on my balcony a few years back. I wanted fresh veggies on hand and love starting something from essentially nothing and having tangible results. I have since progressed from a garden plot to a full garden. Now don’t get me wrong, it’s not easy work when you get to the point where you have a bigger garden. I probably took on more than I should have and may scale down next year.
The produce that comes from it is amazing though. I get these 99-cent sampler packs of seeds from Seeds Now, which is organic and GMO-free. These seeds are amazing and almost all of them germinate and eventually produce. For example, I had 10 pumpkin seeds and all of them came up. Right now, I have about 60 pumpkins on the vine…for 99 cents! Not too shabby. Plus, I totally get a kick out of growing veggies and fruit. I’ve never grown pumpkins before this season so it’s been fun to see them grow (basically overnight!).
Now, let’s talk about this easy zucchini skillet lasagna. It’s full of cheese, ground turkey, fresh herbs and tomatoes, and zucchini. This lasagna is so delicious that you won’t miss the noodles. As someone who had made a real effort to transform their diet and to eat mostly gluten-free, this substitution feels like a guilty pleasure but actually isn’t too bad! Okay, okay, the loads of cheese in this baby probably isn’t the healthiest but a little extra cheese is totally worth the calories.
You really don’t need a large portion to feel full either!! I had one standard portion size and I was full.
It’s also super easy to make and is primarily made on the stovetop and finished in the oven. During the week and especially during the summer, I like quick and easy dinners. And, most people (like me) hate dishes so the fact that you won’t dirty a bunch of dishes makes it even easier to whip together during the week.
- 2 medium zucchini squash, sliced vertically about a 1/8 inch thick
- 1 small onion
- 2 cloves garlic, chopped
- 1 lb ground turkey
- 8 oz cream cheese, sliced in 1 oz chunks
- 28 oz marinara, homemade or store-bought
- 1 1/2 tsp Italian seasoning, if you buy store-bought marinara
- 16 oz mozzarella cheese, shredded
- 4 oz parmesan cheese, shredded
- 1/2 tsp salt
- 1 tsp olive oil
- Slice the zucchini and place on paper towels, sprinkle 1/2 tsp salt over the zucchini and let it sit for 10 minutes to draw out the water. If you bought marinara sauce, mix in the Italian seasoning and heat it for a couple of minutes in a small pot. Set aside.
- While the zucchini is prepping, cover your 10-12 inch cast iron skillet with olive oil and heat it on medium heat. Cook the zucchini until slightly tender, about 2-3 minutes per side. Remove and set aside momentarily.
- Once the zucchini is done, place the onion, garlic and ground turkey in the hot cast iron skillet and cook until the ground turkey is fully browned. You shouldn’t have any excess fat, but if you do, drain the grease from the pan. Remove the ground turkey from the skillet and set it in a bowl.
- To assemble the lasagna, pour in just enough marinara in the bottle of the same skillet to just cover it. Place one layer of ground turkey (about 1/4 of it), followed by 2 ounces of cream cheese and one layer of zucchini noodles.
- Then repeat another layer of the marinara, ground turkey, cream cheese, and zucchini noodles. After the second layer, add in half of the parmesan and mozzarella cheeses. Then repeat another two layers of marinara, ground turkey, cream cheese, and zucchini noodles. Top the lasagna with the remaining portions of parmesan and mozzarella cheeses.
- Pre-heat the oven to 400 degrees. Cook the lasagna on medium heat for 15-20 minutes until the cheese in melted. Place the skillet in the oven for about 5 minutes to brown the cheese.
- When it is finished browning, let it sit for about 5 minutes to cool before serving.