One-pan skillet with zucchini ribbons, ground beef, tomato sauce, creamy ricotta, and melted cheese in layers.
# 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 pound 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 tablespoons tomato paste
→ Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# Directions:
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 ground beef to the skillet and cook, breaking up the meat with a spatula until fully browned. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.
04 - Arrange half of the zucchini ribbons evenly over the beef mixture. Spread half of the ricotta cheese over the zucchini, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan.
05 - Repeat by layering the remaining zucchini ribbons, the rest of the ricotta, another third of the mozzarella, and Parmesan cheese. Finish by topping with the remaining mozzarella and Parmesan cheeses.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini is tender.
07 - Place the skillet under the broiler for 2 to 3 minutes to brown the cheese if desired. Serve immediately while hot.
