When zucchini season arrives, I always find myself turning to these Layered Zucchini Ricotta Melts with Marinara. This dish is rich, comforting, and beautifully wholesome—without a speck of bread or pasta in sight. Think cheesy, lasagna-style layers, but lighter, fresher, and gluten-free. The zucchini becomes tender and golden, layered between herbed ricotta, stretchy mozzarella, and velvety marinara. It’s the kind of weeknight dinner that makes you feel good but tastes indulgent.
This recipe is perfect for those craving Italian-inspired comfort food without the carb overload. And hey—if you’re loving dishes like this, be sure to follow Recipes by Sylvia on Pinterest so you never miss a cozy new favorite!
A Garden Abundance and a Family Favorite
There’s something nostalgic about cooking with zucchini—especially if, like me, you’ve had the joy (or panic!) of a backyard garden overflowing with them. The first time I made these Layered Zucchini Ricotta Melts with Marinara, I was staring down a pile of summer squash and longing for lasagna, but not the heaviness that often comes with it.
I started slicing zucchini into long planks, roasting them gently, then layering them like you would pasta. The results? Better than I imagined. The zucchini turned supple and sweet, soaking up the herbed ricotta and garlicky marinara like a sponge. Topped with bubbling mozzarella, it became an instant keeper—one I now make all season long.
What Makes This Dish So Special
These zucchini ricotta melts tick all the boxes: they’re gluten-free, low-carb, vegetarian, and endlessly satisfying. Unlike heavy casseroles or calorie-laden bakes, this version keeps things light and bright. It’s also surprisingly quick—about 30 minutes of active time and just one pan to bake it all in.
If you’ve ever tried my Crispy Zucchini Fritters or Grilled Zucchini with Spicy Asian Sauce, you’ll know how versatile and flavorful zucchini can be. This melt takes it to another level.
Ingredients & Preparation
Ingredient Breakdown
Here’s what you’ll need to bring these melts to life:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 3 medium | Sliced lengthwise into 1/8-inch planks |
| Olive Oil | 1 tbsp | For roasting and layering |
| Ricotta Cheese | 1½ cups | Whole milk ricotta preferred |
| Egg | 1 | Helps bind the ricotta mixture |
| Parmesan Cheese | ½ cup, grated | Adds nutty flavor and crisp edge |
| Mozzarella Cheese | 1½ cups, shredded | For gooey top and creamy layers |
| Marinara Sauce | 2 cups | Homemade or quality jarred |
| Garlic | 2 cloves, minced | For aromatic depth |
| Italian Herbs | 1 tsp | Dried mix: oregano, thyme, basil |
| Fresh Basil (optional) | 1 tbsp, chopped | For garnish |
| Salt & Pepper | To taste | Season generously |
Tools & Prep Tips
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Mandoline slicer: Ideal for even zucchini planks.
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Sheet pan or grill pan: For pre-roasting the zucchini.
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8×8 or 9×9 baking dish: Perfect size for layering.
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Mixing bowls & spatula: For combining the ricotta mixture.
Looking for more dishes that use similar pantry ingredients? Try this Rustic Roasted Vegetable Bake or the Spinach Zucchini Chickpea Bake. They make great pairings or variations!
Cooking Instructions & Tips
Step-by-Step Instructions
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Preheat your oven to 375°F (190°C).
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Slice and season the zucchini. Brush slices with olive oil, then season lightly with salt and pepper.
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Roast on a sheet pan or grill for 4–5 minutes per side until just tender.
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Mix ricotta filling: In a bowl, combine ricotta, egg, Parmesan, garlic, Italian herbs, and a pinch of salt.
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Layer in dish: Spread ½ cup marinara on the bottom. Add a layer of zucchini, then spread ricotta, and sprinkle mozzarella. Repeat until ingredients are used up.
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Top layer: Finish with marinara and a generous amount of mozzarella.
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Cover and bake: Cover dish with foil. Bake for 20 minutes, uncover, then bake an additional 10 minutes until the top is bubbling and golden.
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Rest and serve: Let sit 5–10 minutes before slicing. Garnish with basil.
Pro Tips for Success
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Don’t skip roasting the zucchini: It helps remove moisture, preventing a soggy final dish.
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Let it rest: This allows the layers to firm up, making it easier to cut.
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Add protein: A handful of sautéed mushrooms or spinach in the layers adds more texture.
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If you love layered comfort food like this, the Creamy Ricotta & Spinach Stuffed Sweet Potatoes is another cozy must-try.
Serving, Storing & Pairing
How to Serve It
These Layered Zucchini Ricotta Melts can shine in a few different ways:
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As a main: Serve with a crisp green salad or roasted veggies.
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As a side: Pairs perfectly with grilled chicken or seafood.
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For brunch: Add a poached egg and call it breakfast-for-dinner.
Want more comforting layers? Try the Cottage Cheese Eggplant Parmesan or Crispy Baked Eggplant Parmesan for satisfying dinner ideas.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container up to 4 days.
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Reheat: Bake at 350°F (175°C) for 10–15 minutes, or microwave in 1-minute bursts.
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Freezer friendly? Yes, but texture may soften slightly. Freeze in individual portions for best results.
FAQ
What can I use instead of ricotta?
Cottage cheese or whipped cream cheese work well. Blend for a smoother texture.
Can I make this ahead?
Absolutely! Assemble the dish and refrigerate up to 24 hours before baking.
Is this keto-friendly?
Yes—very low in carbs and high in fat from the cheeses.
Can I skip the egg?
The egg helps bind the ricotta but you can omit it for a slightly looser texture.
Can I use yellow squash?
Yes, it’s interchangeable with zucchini. Use whichever you have on hand.
Conclusion
This Layered Zucchini Ricotta Melts with Marinara recipe captures everything I love about Italian comfort food—melty cheese, rich tomato sauce, and satisfying layers—but in a lighter, feel-good format. Whether you’re cooking for a gluten-free guest, aiming for more veggies, or just craving something soul-warming, this dish delivers.
If you’re in the mood for more baked zucchini recipes, the Oven Roasted Zucchini, Squash, & Tomatoes is a fantastic one to try next.
If you made these zucchini ricotta melts, I’d love to hear from you! Leave a comment, rate the recipe, and don’t forget to pin it to your favorite board on Pinterest to share with your fellow food lovers.
Print
Layered Zucchini Ricotta Melts with Marinara
- Total Time: 55
- Yield: 4 servings
- Diet: Gluten Free
Description
Layered Zucchini Ricotta Melts with Marinara are a gluten-free, low-carb twist on Italian comfort food. Thin-sliced zucchini replaces bread, layered with ricotta, mozzarella, and rich marinara for a cheesy, oven-baked delight.
Ingredients
• 3 medium zucchini, thinly sliced lengthwise
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1½ cups ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 teaspoon dried Italian herbs
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Lightly brush zucchini slices with olive oil and season with salt and pepper.
3. Roast or grill zucchini slices for 4–5 minutes per side until tender.
4. In a medium bowl, mix ricotta with egg, Parmesan, garlic, and herbs until smooth.
5. Spread ½ cup marinara sauce in a baking dish.
6. Layer roasted zucchini, ricotta mixture, and mozzarella cheese. Repeat layers.
7. Top with remaining marinara and mozzarella.
8. Cover with foil and bake for 20 minutes.
9. Uncover and bake another 10 minutes until bubbly and golden.
10. Let rest 5–10 minutes before serving. Garnish with basil if desired.
Notes
– Use a mandoline for evenly thin zucchini slices.
– Letting the dish rest makes it easier to cut clean portions.
– Swap ricotta with cottage cheese for a lighter version.
– Add a pinch of red pepper flakes for a spicy twist.
– Great for meal prep—leftovers keep well for up to 4 days in the fridge.
- Prep Time: 20
- Cook Time: 30
- Method: Baking
- Cuisine: Italian