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Layered Zucchini Ricotta Melts with Marinara: An Incredible Ultimate Recipe

Layered Zucchini Ricotta Melts

This Layered Zucchini Ricotta Melts recipe offers a comforting, lasagna-style experience without the pasta, making it a lighter, vegetable-forward dish. It harmoniously combines tender zucchini, creamy ricotta, and rich marinara sauce for a satisfying and flavorful meal. This simple, low-carb bake is perfect for a healthy family dinner or as a crowd-pleasing vegetarian main course.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large zucchinis, sliced into thin rounds
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup marinara sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese (optional)
  • Fresh basil leaves for garnish (optional)

Equipment

  • Baking dish
  • Large skillet
  • Paper towels
  • medium bowl
  • Aluminum foil

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis into thin rounds. Lay the slices on a paper towel, sprinkle them lightly with salt, and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with another paper towel.
  3. In a medium bowl, combine the ricotta cheese, dried basil, oregano, garlic powder, salt, and black pepper. Mix until evenly distributed.
  4. Heat the olive oil in a large skillet over medium heat. Sauté the dried zucchini slices for 3-4 minutes to soften them slightly.
  5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a single layer of zucchini slices over the sauce. Dollop and spread about half of the ricotta mixture over the zucchini, then sprinkle with a third of the mozzarella.
  6. Repeat the layers: a layer of marinara, the remaining zucchini, the rest of the ricotta mixture, and another third of the mozzarella. Finish with a final layer of marinara sauce, the remaining mozzarella, and the grated Parmesan cheese.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese is bubbly and golden brown.
  8. Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

To prevent a watery dish, it's crucial to salt the zucchini slices, let them rest for 10 minutes, and pat them dry to remove excess moisture. For a creamier filling, use whole milk ricotta. Shredding your own mozzarella cheese is recommended for a better melt compared to pre-shredded options.