Here’s a delicious recipe for Layered Zucchini Ricotta Melts with Marinara — a savory, cheesy, and comforting baked dish that’s perfect as a lighter alternative to traditional lasagna or casseroles.
🥒🧀 Layered Zucchini Ricotta Melts with Marinara
Ingredients:
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2 medium zucchinis, thinly sliced lengthwise (use a mandoline or sharp knife)
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1 ½ cups ricotta cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 large egg
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2 cups marinara sauce (store-bought or homemade)
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2 cloves garlic, minced
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1 tbsp olive oil
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Salt & pepper to taste
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Fresh basil or parsley for garnish (optional)
Instructions:
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Prepare zucchini:
Preheat oven to 375°F (190°C).
Lay zucchini slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Then pat dry. -
Mix ricotta filling:
In a bowl, combine ricotta, egg, half the Parmesan, garlic, salt, and pepper. Mix well. -
Sauté zucchini (optional):
Heat olive oil in a pan over medium heat. Quickly sauté zucchini slices 1–2 minutes per side to soften slightly (optional but helps reduce moisture). -
Assemble the melts:
In a baking dish, spread a thin layer of marinara sauce.
Layer zucchini slices over sauce.
Spoon ricotta mixture evenly over zucchini.
Sprinkle with mozzarella and some Parmesan.
Repeat layers until ingredients are used, finishing with mozzarella and Parmesan on top. -
Bake:
Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden. -
Garnish & serve:
Let cool a few minutes, garnish with fresh herbs, and serve warm.
✅ Tips:
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Add sautéed spinach or mushrooms for extra veggies.
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Swap ricotta for cottage cheese or vegan cheese for different variations.
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Serve with garlic bread or a crisp salad for a complete meal.
Want a low-carb, gluten-free, or vegan version?