One-pan dish featuring tender zucchini ribbons, ground beef, tomato sauce, and creamy cheeses for comforting meals.
# Components:
→ 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 - 14 oz can 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
# 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 lean ground beef to the skillet, breaking it up with a spatula. Cook until browned and fully cooked through. Drain excess fat as needed.
03 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow to simmer for 5 minutes to meld flavors.
04 - Arrange half of the zucchini ribbons evenly over the beef mixture. Spread half of the ricotta cheese onto the zucchini, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan.
05 - Repeat layering with remaining zucchini ribbons, ricotta, another third of the mozzarella, and Parmesan. Top with the remaining mozzarella and Parmesan cheeses.
06 - Cover the skillet and cook over low heat for 10 minutes, or until the zucchini becomes tender.
07 - For a golden cheese crust, place the skillet under a broiler for 2 to 3 minutes. Serve immediately while hot.
