Sheet Pan Zucchini Lasagna with Garlic Butter Croutons

The perfect way to use up summer zucchini. Arrange it on a sheet pan and skip all the fuss. So delicious.

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 4 medium zucchini sliced 1/8 inch thick
• 0 salt for sprinkling
• 2 tablespoons olive oil
• 1 pound ground beef or chicken, or turkey
• 2 tablespoons Italian seasoning
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped oregano
• 32 ounce marinara sauce jarred
• 0 fresh basil handful, for garnishing
• 1.5 cups ricotta cheese
• 1 cup provolone cheese shredded
• 1 large egg
• 2 cups mozzarella cheese shredded
• 2 cups ciabatta bread torn
• 3 garlic smashed or sliced
• 6 tablespoons salted butter cold, cubed

Instructions

1. Preheat the oven to 400° F. Lightly grease a 12 x 17-inch baking sheet.
2. Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a towel. Sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry with a towel.
3. Meanwhile, make the sauce. Add the olive oil and meat to a large skillet over medium heat. Cook until browned all over, about 5 minutes. Add the Italian seasoning, thyme, and oregano. Season with salt, pepper, and chili flakes. Stir in the marinara sauce, then remove from the heat. Add a handful of basil.
4. In a bowl, combine the ricotta, provolone, and an egg.
5. To assemble, spoon half of the sauce and zucchini in the bottom of the sheet pan. Dollop with half the ricotta mixture and sprinkle with parmesan. Spoon over the remaining sauce and zucchini. Top with the remaining ricotta cheese and mozzarella.
6. Bake for 30 minutes, until the cheese is melted and the sauce is bubbly.
7. Meanwhile, on a separate sheet pan, toss together the ciabatta, butter, garlic, and a pinch of salt. Bake for 10-12 minutes until toasted.
8. Let the lasagna sit for 10 minutes before serving. Top with croutons and fresh basil.