Cheesy Zucchini Ricotta Bake (Low Carb!)

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Description

This Cheesy Zucchini Ricotta Bake is a creamy, savory, and satisfying low-carb dish that layers tender zucchini with creamy ricotta, gooey mozzarella, and a touch of parmesan. It’s like a lighter, veggie-forward version of lasagna — but without pasta! Perfect as a main vegetarian dish or a hearty side for chicken, beef, or fish.

 Ingredients For Cheesy Zucchini Ricotta Bake (Low Carb!)

  • 3 medium zucchinis (thinly sliced lengthwise)

  • 1 ½ cups ricotta cheese (whole milk or part-skim)

  • 1 large egg (for binding)

  • 1 cup shredded mozzarella cheese

  • ¼ cup grated parmesan cheese

  • 2 cloves garlic (minced)

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning (oregano, basil, thyme mix)

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • Optional: pinch of red pepper flakes for a little heat

  • Fresh basil or parsley (for garnish)

 Instructions

  1. Prep the zucchini – Slice zucchini lengthwise into thin strips (like lasagna sheets). Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.

  2. Make the ricotta mixture – In a bowl, mix ricotta, egg, garlic, Italian seasoning, salt, and pepper. Stir until creamy.

  3. Assemble the bake – Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.

    • Layer zucchini slices on the bottom.

    • Spread a layer of ricotta mixture.

    • Sprinkle mozzarella and parmesan.

    • Repeat layers until all ingredients are used, finishing with cheese on top.

  4. Bake – Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.

  5. Cool & Serve – Let rest for 5–10 minutes before slicing. Garnish with fresh basil or parsley.

 Notes

  • Salting and drying zucchini prevents the dish from becoming watery.

  • Can be made ahead and refrigerated (bake when ready).

  • Works great with yellow squash mixed in.

  • For extra flavor, add a thin layer of marinara sauce between layers.

Tips

  • Use a mandoline slicer for evenly thin zucchini slices.

  • For a richer taste, mix in some goat cheese with ricotta.

  • Add spinach or mushrooms for extra veggies.

  • If you prefer a little crunch, top with almond flour “breadcrumbs” before baking.

 Servings

  • Makes 6 servings (as a side) or 4 servings (as a main dish).

 Nutritional Info (per serving – based on 6 servings)

  • Calories: ~210

  • Protein: 13g

  • Fat: 15g

  • Carbs: 6g (net: 4g)

  • Fiber: 2g

  • Sugar: 3g

(values may vary depending on cheese brands and zucchini size)

 Benefits

  • Low Carb & Keto-Friendly – Great pasta alternative.

  • High Protein – Thanks to ricotta, mozzarella, and egg.

  • Nutrient-Dense – Zucchini is rich in vitamin C, potassium, and antioxidants.

  • Gluten-Free – Naturally free from gluten, perfect for special diets.

  • Vegetarian-Friendly – A hearty, filling meatless option.

Q/A

Q1: Can I freeze this dish?
Yes, bake first, cool completely, then freeze in portions. Reheat in oven at 350°F until warm.

Q2: Can I make it dairy-free?
Yes, substitute dairy-free ricotta and mozzarella (almond or cashew-based).

Q3: What can I serve it with?
Great with grilled chicken, roasted salmon, or a simple green salad.

Q4: How do I avoid sogginess?
Salt zucchini, pat dry, and don’t overload with sauce.

Q5: Can I use cottage cheese instead of ricotta?
Yes! Blend cottage cheese for a smoother texture before layering.

 

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