Go Back
–+ servings
Layered Zucchini Ricotta Melts with Marinara

Layered Zucchini Ricotta Melts with Marinara for a Cozy Night

Delicious Layered Zucchini Ricotta Melts with Marinara are a healthy, low-carb dinner option that comforts while satisfying your cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Layers
  • 2 medium Zucchinis Choose medium-sized zucchinis for optimal layering.
  • 2 tablespoons Olive Oil Substitute with avocado oil for a higher smoke point.
For the Cheese Mixture
  • 1 cup Ricotta Cheese Can be substituted with cottage cheese for a lower-fat option.
  • 1 cup Shredded Mozzarella Cheese Using low-fat mozzarella offers a healthier alternative.
  • 1/4 cup Grated Parmesan Cheese Optional for enhanced flavor and crispiness.
For the Marinara Sauce
  • 2 cups Marinara Sauce Substitute with homemade tomato sauce for a fresher taste.
For Seasoning
  • 1 teaspoon Dried Basil Fresh basil can be used for a stronger flavor.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if unavailable.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic provides a more robust presence.
  • to taste Salt Adjust based on dietary restrictions.
  • to taste Black Pepper Optional for less spicy option.
For Garnish
  • a few Fresh Basil Leaves Optional but recommended for added flavor.

Equipment

  • Baking Dish
  • large skillet
  • Medium bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Slice medium-sized zucchinis into thin rounds, about ¼ inch thick. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.
  3. In a medium bowl, combine ricotta cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix well.
  4. In a large skillet, heat olive oil over medium heat. Add the salted zucchini slices and sauté for 3-4 minutes until slightly softened.
  5. In a baking dish, pour a layer of marinara sauce at the bottom. Begin layering with sautéed zucchini, dollops of the ricotta mixture, and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
  6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden brown.
  7. Let cool for a few minutes, garnish with fresh basil, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze individual portions for up to 2 months.

Tried this recipe?

Let us know how it was!