Layered Zucchini Ricotta Melts with Marinara

Description:

Layered Zucchini Ricotta Melts with Marinara is a low-carb, vegetarian-friendly twist on a classic lasagna-style bake. Tender slices of zucchini are layered with creamy herbed ricotta cheese, melty mozzarella, and rich marinara sauce, then baked until bubbly and golden. It’s comforting, wholesome, and perfect as a main dish or hearty side.

Ingredients for Layered Zucchini Ricotta Melts with Marinara

• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips

• 1 tablespoon olive oil

• 1 cup ricotta cheese

• 1 egg

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1/4 teaspoon garlic powder

• Salt and pepper, to taste

• 1 1/2 cups marinara sauce (store-bought or homemade)

• 1 1/2 cups shredded mozzarella cheese

• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9 baking dish.

2. Prep the zucchini: Brush zucchini slices with olive oil and lightly season with salt. Grill or pan-sear them for 2–3 minutes per side until slightly tender.

3. Make the ricotta filling: In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, garlic powder, salt, and pepper until smooth.

4. Assemble the layers:

   • Spread 1/2 cup marinara in the bottom of the baking dish.

   • Add a layer of zucchini slices.

   • Spread half the ricotta mixture over the zucchini.

   • Sprinkle 1/2 cup mozzarella over the ricotta.

   • Repeat layers, ending with zucchini, remaining marinara, and mozzarella on top.

5. Bake for 25–30 minutes until the top is golden and bubbly.

6. Cool slightly before garnishing with herbs and serving.

Notes:

• You can use a mandoline for evenly sliced zucchini.

• Blot zucchini with paper towels after grilling to reduce moisture.

• Swap ricotta for cottage cheese or use vegan cheese for dairy-free option.

• For added protein, layer with cooked lentils or ground turkey.

Tips:

• Let it rest 10 minutes after baking for cleaner slices.

• If the dish gets too watery, pre-salt the zucchini slices and pat dry before cooking.

• Add red pepper flakes to the marinara for a spicy kick.

• Freeze leftovers in single portions for quick meals.

Servings:

Makes 4 servings as a main dish, 6 servings as a side.

Nutritional Info (Per Serving – Main Dish Estimate):

• Calories: 310

• Protein: 18g

• Fat: 21g

• Carbohydrates: 11g

• Fiber: 2g

• Sugar: 5g

• Net Carbs: 9g

Note: May vary depending on brands and ingredients used.

Benefits:

• Low-carb & gluten-free

• Rich in calcium and protein

• Vegetarian-friendly

• Easy to prep ahead

• Great way to use garden zucchini

Q&A:

Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash works similarly and adds color variation.

Q: Is this freezer-friendly?
A: Absolutely. Assemble and freeze unbaked, or freeze leftovers in portions. Reheat in the oven for best texture.

Q: Can I add meat to this recipe?
A: Yes, add browned ground beef or turkey between layers or mix into the marinara.

Q: Can I make it vegan?
A: Use plant-based ricotta and mozzarella, and skip the egg or use a flax egg as a binder.