Layered Zucchini Ricotta Melts with Marinara
This Layered Zucchini Ricotta Melts with Marinara is a delicious and wholesome baked dish featuring tender zucchini slices layered with creamy ricotta, tangy marinara sauce, and melted mozzarella cheese. Finished with a sprinkle of oregano and fresh basil, it’s perfect as a comforting vegetarian main course or a hearty side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Zucchini Layer
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil (for brushing)
- Salt and pepper, to taste
Cheese & Sauce Layers
- 1 cup ricotta cheese
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- ¼ teaspoon dried oregano
Garnish
- Fresh basil leaves
- Optional: Red pepper flakes (for added spice)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the zucchini melts.
- Prepare the Zucchini: Slice the zucchinis lengthwise into approximately 1/4-inch thick slices. Brush both sides of each slice with olive oil and season generously with salt and pepper to enhance their flavor.
- Assemble the Dish: Lightly grease an 8×8 inch baking dish. Layer half of the zucchini slices in the dish evenly. Spread half of the ricotta cheese over the zucchini layer, followed by half of the marinara sauce, and then sprinkle half of the shredded mozzarella cheese. Repeat the process with the remaining zucchini, ricotta, marinara, and mozzarella to create two full layers.
- Bake: Sprinkle dried oregano over the topmost layer for added aroma and flavor. Bake the dish for 20 to 25 minutes, or until the zucchini is tender and the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and, if desired, a sprinkle of red pepper flakes for a spicy kick before serving.
Notes
- You can substitute ricotta with cottage cheese for a lighter option.
- For a gluten-free version, confirm your marinara sauce does not contain any gluten additives.
- Use fresh mozzarella for a creamier texture, but shredded works well too.
- Adding red pepper flakes enhances the flavor but is optional.
- Ensure zucchini slices are uniform thickness for even cooking.
- This dish pairs well with a fresh green salad or crusty bread.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
Keywords: zucchini ricotta bake, layered zucchini recipe, vegetarian Italian dish, baked zucchini with cheese, healthy zucchini melts
