Spinach Artichoke Skillet Zucchini Lasagna is a healthy, low-carb take on lasagna! Zucchini noodles mixed with spinach, artichokes and plenty of cheese makes this one pot dish a crowd pleaser!
Having a green thumb is on my ‘to do’ list.
Please tell me it is something that you can acquire rather than being born with. As it stands now, flowers and plants have a short life in my care. Poor things.
When Dustin spoils me with flowers, I always secretly hopes he brings them home prearranged and with a vase. Or the bouquet is one of those edible arrangements. Hello foodie heaven.
Putting the arrangement together just stresses me out. Trimming the stems to get the varying heights, alternating colors and flowers. Oya. Why is it so stressful?! Where is the chocolate?
Now that we have a house with a decent size back yard, I said when we moved in…”next year I am determined to grow a garden!” Now that a year has passed and time has come, I am having second thoughts and thinking a weekend trip to the farmers market is the way to go.
What if I fail? What if I spend all this time, effort and ruined manicures for an inch worm size zucchini? Stressful I tell ya! Please tell me the green thumb secrets. The underground green thumb rules for success! I am begging you.
Until then, I am will gladly spend my Saturday mornings walking the aisles of the farmers market to stock up on zucchini. Summer obsession right here. It is lunch staple for me. Like in this stupid simple Caprese salad. Zucchini + cherry tomatoes + mozzarella (optional but it’s cheese so highly recommended) + balsamic vinaigrette. That’s it. And ready for devouring in 5 minutes flat. Less if you pre-spiralize your zucchini and store them in the fridge. Which is also highly recommended because it will make this weeknight dinner even faster!
While I love the flavors of Italian foods, we all know pasta doesn’t really ring my bell. Enter zucchini noodles to save the day. This dinner is perfect for a summer weeknight dinner. Skip the oven and use a skillet to make this indulgent dinner! Start by sauteing ground turkey up, then add in your favorite marinara sauce. Let the sauce simmer to evaporate a bit of the moisture. This is key because the zucchini will release some juices and make the dish a bit watery. After the sauce has thickened, add the zucchini, spinach, artichokes and fresh cherry tomatoes. Once the zoodles have softened a bit, remove from the heat and stir in a good handful of parmesan cheese and cottage cheese. I am not a big fan of ricotta so I love swapping cottage cheese for whenever I see ricotta. I try to drain the cottage cheese bit to not make the dish any more watery. But if cottage cheese is not your thing, then ricotta it is!
So as I search for that green thumb, this dish will be there to comfort me all the way!
Tools I used to make this recipe:
Serves 1 heaping cup
Spinach and Artichoke Skillet Zucchini Lasagna is a healthy, low-carb take on lasagna! Zucchini noodles mixed with spinach, artichokes and plenty of cheese makes this one pot dish a crowd pleaser!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 4 medium zucchinis, peeled
- 1 tablespoon olive oil
- 1 1/4 lb lean ground turkey
- 2-3 cloves of garlic, minced
- Salt and ground black pepper, to taste
- 2 cups your favorite marinara sauce
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 3 cups baby spinach, chopped
- 1 cup frozen or canned artichokes
- 1 cup chopped cherry tomatoes
- 1 cup part-skim mozzarella cheese, shredded
- 2/3 cup fat-free cottage cheese
- Grated Parmesan Cheese, for garnish
- Prepare the zucchini noodles: Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store
zoodlesin an airtight container with a paper towel to help absorb excess moisture.)
- Heat the olive oil in a large skillet over medium-high heat, add
inthe ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
- Add the garlic and saute for 30 seconds to a minute or until fragrant. Season with salt and pepper to taste. Add marinara sauce, oregano, red pepper flakes and basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
- Add the ribboned zucchini noodles, cook for 5 minutes, stirring every 2 minutes or so.
- Add in spinach, chopped artichokes and cherry tomatoes.
- Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
- Remove from stove and sprinkle with grated parmesan cheese if desired.
- *If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2
teaspoonof cold water in a small cup. Add to the pan before adding the cottage cheese. Bring to a boil to allow sauceto thicken up. Add cottage cheese as directed above.
*Recipe modified from
Life Made Sweeter
*If you don't care of cottage cheese, use ricotta!
Looking for more veggie filled meals?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!1