Ditch the noodles, and use up your extra zucchini in this no-fuss scoop-and-serve skillet lasagna, full of fresh, summery flavors (and, of course, cheese!).
Skillet Zucchini Lasagna
- Prep Time 25 min
- Total 40 min
- Ingredients 10
- Servings 6
Ingredients
- 1 tablespoon olive oil
- 2 lb medium zucchini, halved lengthwise and cut in 1/2-inch slices (about 6 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chopped cooked chicken
- 1 1/2 cups Muir Glen™ organic roasted garlic pasta sauce
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 2 cups shredded mozzarella cheese (8 oz)
Instructions
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Step1In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, salt and pepper; cook 8 minutes, stirring frequently. Stir in chicken; reduce heat to medium. Continue cooking 3 to 5 minutes or until vegetables are crisp-tender. Stir in pasta sauce.
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Step2In small bowl, mix ricotta cheese, Parmesan cheese and 2 tablespoons of the chopped basil until mixed well. Drop spoonfuls of ricotta mixture on top of vegetable and chicken mixture. Top with mozzarella cheese.
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Step3Cover and cook over medium heat 5 to 10 minutes or until heated through and cheese is melted. Let stand 5 minutes before serving. Garnish with remaining 2 tablespoons chopped basil.
Nutrition
350
Calories
21g
Total Fat
28g
Protein
13g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 10g
- 48%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 26%
- Sodium
- 650mg
- 27%
- Potassium
- 580mg
- 17%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 8g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 25%
- 25%
- Calcium
- 45%
- 45%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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