Layered Zucchini Ricotta Melts with Marinara
These Layered Zucchini Ricotta Melts with Marinara are a light, low-carb, and cheesy baked dish that delivers all the comfort of lasagna without the pasta. With layers of tender zucchini, creamy ricotta, and melty mozzarella in a rich marinara sauce, it’s a wholesome, satisfying, and vegetarian-friendly dinner favorite.
Ingredients
- 3–4 medium zucchinis sliced lengthwise into thin strips
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce homemade or store-bought
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini into thin strips. Lightly salt and let sit for 10 minutes to draw out moisture, then pat dry.
- In a bowl, mix ricotta, egg, Parmesan, garlic, Italian seasoning, salt, and pepper until smooth.
- Spread a thin layer of marinara in a baking dish.
- Layer zucchini slices, ricotta mixture, and mozzarella. Repeat layers, ending with marinara and mozzarella on top.
- Drizzle with olive oil, cover with foil, and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Let rest 5–10 minutes before slicing. Garnish with fresh herbs and serve.
Notes
- For added flavor, mix sautéed spinach or mushrooms into the ricotta.
- Cottage cheese can replace ricotta for a lighter variation.
- Add cooked ground meat between layers for a protein boost.
- Use yellow squash in place of zucchini if preferred.
- Salting and drying zucchini is key to preventing a watery dish.