Description
Layered Zucchini Ricotta Melts with Marinara are a delicious, low-carb twist on classic Italian comfort food. Featuring tender slices of zucchini layered with creamy ricotta, savory marinara sauce, and gooey melted mozzarella, this dish is a perfect light dinner or hearty vegetarian entrée.
Ingredients
Scale
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Brush zucchini slices with olive oil and season with salt and pepper. Roast on a baking sheet for 10–12 minutes to soften. Set aside.
- In a medium bowl, mix ricotta, Parmesan, egg, and Italian seasoning until smooth.
- Spread a few tablespoons of marinara sauce in the bottom of the prepared baking dish.
- Layer roasted zucchini slices, followed by dollops of the ricotta mixture, a spoonful of marinara, and a sprinkle of mozzarella. Repeat layers until all ingredients are used, ending with marinara and mozzarella on top.
- Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
- Let cool slightly before garnishing with fresh basil or parsley and serving warm.
Notes
- Use a mandoline slicer for evenly thin zucchini slices.
- Pat zucchini dry after roasting to reduce excess moisture.
- Try adding a layer of sautéed mushrooms or spinach for extra flavor and texture.
- Pairs well with garlic bread or a crisp green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 80mg
Keywords: zucchini ricotta bake, low carb lasagna, vegetarian melt, marinara zucchini casserole, Italian zucchini dish