lasagna-vibes turkey zucchini skillet

• servings: 3
• total time: 15 mins

Ingredients

3 medium zucchini

1 cup fresh basil leaves

2 tablespoons extra-virgin olive oil

1 pound ground turkey

Kosher salt and freshly ground black pepper

1(14.5-ounce) can tomato sauce

2 teaspoons Italian seasoning, store-bought or homemade (see page 20)

1 teaspoon garlic powder

½ teaspoon onion powder

4 ounces (½ cup) whole-milk ricotta cheese

4 ounces shredded mozzarella cheese (1 cup)

Red pepper flakes, for serving (optional)

Directions

1. Halve the zucchini lengthwise, then thinly slice them crosswise into s-inch-thick half circles. Thinly slice the basil.

2. Warm the olive oil in a 12-inch skillet over medium-high heat. When it shimmers, add the turkey and cook, breaking it up into small crumbles with a wooden spoon. Add the zucchini, 1½ teaspoons salt, and some black pepper. Turn up the heat to high and cook, stirring often, until the meat is totally cooked through (no longer pink) and the zucchini is tender, 6 to 8 minutes.

3. Turn down the heat to medium and stir in the tomato sauce, half the basil, the Italian seasoning, garlic powder, onion powder, and another ¼ teaspoon salt. Taste and adjust the seasoning as needed— it should be very tasty by this point! Swirl in spoonfuls of the ricotta all over, then sprinkle the mozzarella over the top. Turn down the heat to low, cover, and cook until the mozzarella has melted, 3 to 5 minutes.

4. Finish with the remaining basil and some red pepper flakes, if you like, before serving straight from the pot.

Notes

swap adding ¼ cup freshly grated Parm For a vegetarian lasagna,

(1 ounce) when you add the mozzarella. squeeze the moisture from a block of

Stir in 1½ cups or so of leftover cooked firm tofu, crumble the tofu into the

pasta-any kind-to give it baked- skillet in place of turkey, and cook the

pasta vibes. rest of the recipe exactly as written.

• Use ground Italian sausage instead

bulk it up Add a thinly of ground turkey for a richer dish. •

Cottage cheese instead of ricotta will sliced bell pepper or 8 ounces thinly

give the dish a more delicate flavor. sliced mushrooms when you add the

zucchini. • For some greens, stir in

riff Make it a chicken Parm lasagna two big handfuls of spinach with the

tomato sauce and cook until wilted skillet by using ground chicken and

• Serve with garlic bread to stretch this to feed more people!

extra extra To brown the cheese, throw the skillet under the broiler for a few minutes (watch it the entire time so you don't burn it!) instead of cooking it, covered, on the stovetop.