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