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Layered Zucchini Ricotta Melts with Marinara

Layered Zucchini Ricotta Melts with Marinara You’ll Crave

Layered Zucchini Ricotta Melts with Marinara offers comforting flavors in an easy vegetarian dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Layers
  • 2 medium Zucchini Adds moisture and flavor; summer squash can be used as an alternative.
  • 1 cup Ricotta cheese Provides creaminess and rich flavor; opt for part-skim for a low-fat version.
  • 1 cup Shredded mozzarella cheese Melts beautifully for that gooey texture; try provolone for a different flavor.
  • 2 cups Marinara sauce Acts as a flavorful base; use low-sugar homemade or store-bought for a healthier choice.
For Seasoning
  • 1 teaspoon Dried basil Enhances the dish with an aromatic note; fresh basil can be used for a brighter flavor.
  • 1 teaspoon Dried oregano Adds an earthy flavor that compliments the other herbs.
  • 1 teaspoon Garlic powder Provides depth of flavor with convenience; fresh garlic can be minced as an alternative.
  • 1 teaspoon Salt Essential for enhancing overall flavor; adjust for dietary needs.
  • 1/2 teaspoon Black pepper Adds a hint of heat for balanced flavor.
For Cooking
  • 1 tablespoon Olive oil Used for sautéing; avocado oil serves as a substitute for a different taste.
Optional Ingredients
  • 1/4 cup Grated Parmesan cheese Adds a nutty flavor and richness; can be omitted for a dairy-free version.
  • as needed Fresh basil leaves for garnish A fresh touch to elevate your dish’s presentation.

Equipment

  • Oven
  • Baking Dish
  • skillet
  • Mixing bowl
  • knife
  • Sharp knife or mandoline

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) to create a bubbling, golden crust.
  2. Slice the zucchinis into thin rounds, about ¼ inch thick. Sprinkle with salt, let sit for 10 minutes to draw out moisture.
  3. In a mixing bowl, combine ricotta cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix until smooth.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add salted zucchini slices and sauté for 3-4 minutes until tender.
  5. In a baking dish, layer marinara sauce, sautéed zucchini, dollops of ricotta mix, and shredded mozzarella. Repeat until all ingredients are used.
  6. Cover with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly.
  7. Let cool for about 5 minutes before serving. Garnish with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze individual portions for up to 3 months.

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