Layers of savory beef, tomato, ricotta, and zucchini ribbons cooked in one skillet topped with melted cheese.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced lengthwise into thin ribbons
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb lean ground beef
→ Dairy
05 - 1 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
→ Sauce & Canned Goods
08 - 1 can (14 oz) crushed tomatoes
09 - 2 tbsp tomato paste
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/4 tsp red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Oils
14 - 2 tbsp olive oil
# Method:
01 - Heat olive oil in a large, oven-safe skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add the ground beef to the skillet, breaking it apart with a spatula. Cook until fully browned and no longer pink. Drain excess fat if necessary.
03 - Mix in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 5 minutes to develop flavors.
04 - Arrange half of the zucchini ribbons evenly over the beef mixture. Dollop half of the ricotta cheese across the zucchini, then sprinkle with one third of the shredded mozzarella and some Parmesan cheese.
05 - Repeat the layering process with the remaining zucchini ribbons, ricotta cheese, and another third of the mozzarella and Parmesan cheeses. Top with the final portion of mozzarella and Parmesan.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini ribbons become tender.
07 - For a golden cheese crust, place the skillet under a broiler for 2 to 3 minutes. Serve immediately while hot.
