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With Salt and Wit

Laugh Often. Eat Well.

75 December 30, 2017 30 Minute Recipes

Spinach Artichoke Skillet Zucchini Lasagna

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!

Looking for more? One Pot Cheesy Taco Zucchini Noodle Skillet, Zucchini Caprese Salad, or my Thai Cucumber Salad with Peanut Chili Vinaigrette.

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!
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!

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!

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.

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!

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?

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!

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.

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!

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!

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!

Tools I used to make this recipe:

  • Spiralizer
  • Large Saute Pan
  • Wooden Spoons
  • Chef’s Knife

Serves 8 - 1 heaping cup servings

285

Spinach and Artichoke Skillet Zucchini Lasagna

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

Yields 8

Author:

Megan

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Ingredients

  • 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

Instructions

  1. 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 zoodles in an airtight container with a paper towel to help absorb excess moisture.)
  2. Heat the olive oil in a large skillet over medium-high heat, add in the 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.
  3. 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).
  4. Add the ribboned zucchini noodles, cook for 5 minutes, stirring every 2 minutes or so.
  5. Add in spinach, chopped artichokes and cherry tomatoes.
  6. Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
  7. Remove from stove and sprinkle with grated parmesan cheese if desired.
  8. *If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2 teaspoon of cold water in a small cup. Add to the pan before adding the cottage cheese. Bring to a boil to allow sauce to thicken up. Add cottage cheese as directed above.

Notes

*Recipe modified from Life Made Sweeter
*If you don't care of cottage cheese, use ricotta!

7.8.1.2
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https://withsaltandwit.com/spinach-artichoke-skillet-zucchini-lasagna/

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!

75

Categories: 30 Minute Recipes Tags: cheese, gluten free, healthy, high protein, italian, lasagna, low carb, pasta, quick, spiralized

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Reader Interactions

Comments

  1. Sarah @Whole and Heavenly Oven says

    April 5, 2016 at 6:36 am

    I'm normally not too huge a fan of lasagna because it's so rich, but this veggie-loaded skillet?? I can definitely get behind that. I think I just found dinner for next week!!
    Reply
    • Meg says

      April 6, 2016 at 3:11 pm

      I am with you! It's too much for me! Thanks Sarah!
      Reply
  2. Kacey @ The Cookie Writer says

    April 5, 2016 at 11:55 am

    OMG, I WISH I had a green thumb. Why my mom gave me a plant for my birthday I will never know... But this lasagna makes me so happy! I love artichokes and they should be used more often.
    Reply
    • Meg says

      April 6, 2016 at 3:13 pm

      Ha! You sound like me. I kill nearly ever plant I have been given! Thanks Kacey!
      Reply
  3. Anna @ Crunchy Creamy Sweet says

    April 5, 2016 at 12:41 pm

    This is such a fantastic idea for us lasagna lovers! Beautiful too!
    Reply
    • Meg says

      April 6, 2016 at 3:13 pm

      Why thank you Anna!
      Reply
  4. Melanie Bauer says

    April 5, 2016 at 1:11 pm

    Lucky me! I just got a bunch of zucchini in this week's veggie box!
    Reply
    • Meg says

      April 6, 2016 at 3:10 pm

      Oh so jealous!!
      Reply
  5. Annie says

    April 5, 2016 at 4:53 pm

    This is the most lovely dinner idea! I love the spinach artichoke twist, it sounds perfect!!
    Reply
    • Meg says

      April 6, 2016 at 3:10 pm

      Thanks so much Annie!
      Reply
  6. Michelle | A Dish of Daily Life says

    April 5, 2016 at 8:27 pm

    My green thumb is quite lacking. I do well with tomatoes and basil...that's it. Arranging flowers is well beyond my skill set. My mom in law actually wins awards for that kind of stuff though and she has taught my daughter well, so if I ever need anything done, I hand it over to her! Anyway, I can't wait for the farmer's market to open again...I'm excited to try this! It looks so wonderful, and I love all the veggies in it!
    Reply
    • Meg says

      April 6, 2016 at 3:07 pm

      Gosh glad I am not the only one lacking it! And jealous of your MIL and daughter! I bet your flowers are pretty!
      Reply
  7. Kimberly @ The Daring Gourmet says

    April 5, 2016 at 9:26 pm

    This looks and sounds soooo good!! I love all the fresh ingredients and the inclusion of artichokes - perfection!
    Reply
    • Meg says

      April 6, 2016 at 3:06 pm

      why thank you Kimberly!
      Reply
  8. Katerina @ Diethood says

    April 6, 2016 at 8:01 am

    Oooh! That is one beautiful lasagna!! I can't WAIT until I can walk around a farmer's market! It's 33 degrees today, though...until then, Target will do. haha ;-)
    Reply
    • Meg says

      April 6, 2016 at 3:06 pm

      Why thank you Katerina! Oh and Target...just steals my money! ha!
      Reply
  9. Malinda @Countryside Cravings says

    April 6, 2016 at 6:25 pm

    I have a very small green thumb as growing things in Colorado presents its own set of challenges. When I lived in southeast Kansas it was much easier to garden. Love this idea for zucchini to lighten up lasagna (and to get the kids to eat more veggies!)
    Reply
    • Meg says

      April 7, 2016 at 8:17 am

      Oh I bet! But Colorado...we love it out there! Thanks Malinda!
      Reply
  10. Ashlyn ~ Dollop of Yum says

    April 7, 2016 at 4:39 pm

    Spinach and artichoke has to be one of my all time favorite flavor combos and they sound absolutely fantastic in healthy lasagna form!
    Reply
    • Meg says

      April 8, 2016 at 8:48 am

      I agree! Thanks so much Ashlyn!
      Reply
  11. Laura at I Heart Naptime says

    July 11, 2016 at 10:14 am

    I love that this is a one pot meal and incorporates more veggies into a mian dish - win all around!
    Reply
    • Meg says

      July 12, 2016 at 8:10 pm

      One pot meals are the best, aren't they?! Thanks Laura!
      Reply
  12. Des @ Life's Ambrosia says

    July 11, 2016 at 7:02 pm

    Spinach and artichoke is one of my favorite combos. This looks wonderful!
    Reply
    • Meg says

      July 12, 2016 at 8:10 pm

      Isn't it the best?! thanks Des!
      Reply
  13. Erin @ Texanerin Baking says

    July 12, 2016 at 2:50 am

    Haha. I used to kill all our plants, too. Now my husband just does it all himself. ;) And what an awesome, healthy dish!
    Reply
    • Meg says

      July 12, 2016 at 8:06 pm

      Gosh why are they so hard?! Thanks Erin!
      Reply
  14. Holly @ 3 Yummy Tummies says

    July 12, 2016 at 11:30 am

    This lasagna is so beautiful...love all the fresh veggies going on here! I am trying to figure out how to grow a green thumb myself...I somehow, even managed to kill a mint plant.
    Reply
    • Meg says

      July 12, 2016 at 8:06 pm

      Oh girl I feel your pain. Plants are not easy to grow! Thanks Holly!
      Reply
  15. Jenny | Honey and Birch says

    July 12, 2016 at 8:27 pm

    Haha, I get stressed out my flower bouquets too. I wish my husband would bring me flowers AND chocolate for the eventual stress (but hey, I don't want to look greedy, ya know!)
    Reply
    • Meg says

      July 13, 2016 at 12:25 pm

      Yes!! Flowers and chocolate...so simple! Thanks Jenny!
      Reply
  16. Erin @ Dinners, Dishes, and Desserts says

    July 13, 2016 at 8:11 am

    Love that you use zucchini noodles! So much better, you can enjoy it way more often!
    Reply
    • Meg says

      July 13, 2016 at 12:25 pm

      Why thank you Erin! More definitely makes us happy around here ;)
      Reply
  17. Colleen says

    July 14, 2016 at 6:13 pm

    The ingredients say peeled zucchini, but the picture looks like the skin is still on. Cook's preference? Depends on the skin perhaps? Am lucky enough to have a bit of a green thumb. Yellow squash and tomatoes are blooming as we speak. Can't wait to use them in this recipe!
    Reply
    • Meg says

      July 15, 2016 at 5:10 am

      Yes that is completely up to you! I do like the color variation it provides but to some, they prefer the skin off. And yes, lucky you! I envy you and that green thumb ;) Thanks Colleen and hope you enjoy!
      Reply
  18. Carol says

    October 18, 2016 at 12:50 pm

    All the recipes in this post look so good and refreshing. Lasagna and zucchini being my favorites, I have to try the lasagna and Caprese salad. I must say that the photography is beautiful and I really like it on the white background. I don't usually comment on photography on blogs. Very nice and crisp pictures.
    Reply
    • Meg says

      October 18, 2016 at 7:36 pm

      Well thank you so much, Carol! I hope you like the zucchini lasagna and Caprese skillet!
      Reply
  19. Chelsea says

    May 3, 2018 at 10:26 am

    Hi, I see that the serving size is one heaping cup. How many does this serve?
    Reply
    • Meg says

      May 3, 2018 at 2:25 pm

      Hi Chelsea, I apologize the servings size not showing! When I updated my site, for some reason the serving size only shows! But this recipe makes 8 servings! Enjoy!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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