Layered Zucchini Ricotta Melts with Marinara are a lighter, low-carb twist on classic lasagna or baked pasta. Instead of pasta noodles, thin slices of zucchini are layered with creamy ricotta cheese, marinara sauce, and gooey mozzarella, then baked until bubbly and golden. The result is a wholesome, cheesy, and flavorful dish that’s perfect for weeknights, meatless dinners, or when you’re craving comfort food but want something a little lighter.
This recipe is not only delicious but also versatile. You can keep it vegetarian or add cooked sausage or ground beef for a heartier version. It’s an excellent way to use up fresh zucchini, and the layers of marinara and cheese make it taste indulgent without being heavy.
Ingredients
- 3 medium zucchini, sliced lengthwise into thin strips
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh basil or parsley, chopped (for garnish)
Preparation
Step 1: Prep Zucchini
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into thin strips using a sharp knife or mandoline.
- Lay strips on paper towels, sprinkle with salt, and let sit 10–15 minutes to release moisture. Pat dry.
Step 2: Make Ricotta Mixture
- In a bowl, combine ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
Step 3: Assemble the Layers
- Spread a thin layer of marinara sauce in the bottom of a greased 9×13-inch baking dish.
- Add a layer of zucchini strips.
- Spread ricotta mixture on top, then sprinkle with mozzarella.
- Repeat layers until all ingredients are used, finishing with zucchini, marinara, and mozzarella.
Step 4: Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15 minutes, until cheese is golden and bubbly.
Step 5: Serve
- Let rest 5–10 minutes before slicing.
- Garnish with fresh basil or parsley and serve warm.
Variations
- Meat Version: Add cooked ground beef, sausage, or turkey to the marinara.
- Veggie Boost: Add roasted red peppers, spinach, or mushrooms between layers.
- Low-Fat Option: Use part-skim ricotta and reduced-fat mozzarella.
- Spicy Kick: Add crushed red pepper flakes to the ricotta mixture or marinara.
Cooking Notes
- Salting and drying zucchini is key to prevent a watery casserole.
- Use a mandoline for evenly thin slices.
- Letting the dish rest after baking makes it easier to slice.
- Homemade marinara adds freshness, but store-bought works for convenience.
Serving Suggestions
- Serve with a side salad and garlic bread.
- Pair with roasted chicken or grilled shrimp for added protein.
- Enjoy as a main course for a light vegetarian dinner.
Tips
- Layer zucchini slices slightly overlapping for sturdier layers.
- Bake uncovered at the end to achieve a golden cheesy top.
- Freeze individual portions for quick future meals.
- Add extra Parmesan on top before baking for extra flavor.
Timing
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Nutritional Information (per serving, 6 servings)
- Calories: 320
- Protein: 22g
- Sodium: 640mg
FAQs
Q1: Can I make layered zucchini ricotta melts ahead of time?
- Yes, assemble up to 24 hours in advance and refrigerate. Bake when ready to serve.
Q2: Can I freeze this dish?
- Yes, bake first, cool completely, then freeze. Reheat covered in oven.
Q3: Can I use cottage cheese instead of ricotta?
- Yes, blend cottage cheese for a smoother texture.
Q4: How do I keep it from being watery?
- Always salt and drain zucchini slices before layering.
Q5: Can I make this vegan?
- Yes, use vegan ricotta and mozzarella, and swap the egg with flaxseed meal.
Conclusion
Layered Zucchini Ricotta Melts with Marinara are a cheesy, flavorful, and healthy alternative to pasta-based casseroles. With tender zucchini slices, creamy ricotta filling, and bubbling mozzarella on top, this dish is hearty enough for dinner yet light enough for a balanced meal. Easy to make, freezer-friendly, and customizable, it’s a recipe you’ll want to make again and again.