For years, one of my go-to dinners in the summer was zucchini lasagna, where zucchini is used in place of noodles. It’s delightful, but it’s also very labor-intensive, requiring you to slice the zucchini into long, thin planks, salt each individual plank, wipe each individual plank, and then layer the zucchini “noodles” with ricotta, sauce, and mozzarella. Now I have far too many children to be salting individual planks of zucchini—so I make this. It’s a dump-and-go skillet meal that has all of those favorite flavors in a way, way quicker and easier format.
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