Description
This Layered Zucchini Ricotta Melts with Marinara is a delicious and healthy Italian-inspired vegetarian main course. Tender sautéed zucchini slices are layered with creamy ricotta mixed with garlic and herbs, tangy marinara sauce, and a blend of mozzarella and Parmesan cheeses. Baked until bubbly and golden, then garnished with fresh basil, this comforting casserole is perfect for a low-carb dinner that’s both flavorful and satisfying.
Ingredients
Scale
Vegetables
- 3 medium zucchini, sliced lengthwise into thin strips
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
Dairy
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
Other
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare oven and baking dish: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Sauté zucchini slices: Heat the olive oil in a skillet over medium heat. Lightly sauté the zucchini slices for 2 to 3 minutes until they are just tender. Remove from heat and set aside.
- Mix ricotta filling: In a mixing bowl, combine the ricotta cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Assemble the layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Add a layer of sautéed zucchini slices on top. Then spread a layer of the ricotta cheese mixture over the zucchini. Sprinkle some shredded mozzarella cheese and spoon some marinara sauce over that. Repeat these layers until all ingredients are used up, finishing with a top layer of marinara sauce, shredded mozzarella, and grated Parmesan cheese.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the cheese is bubbly and golden brown on top.
- Rest and serve: Remove the casserole from the oven and let it rest for a few minutes to allow it to set for cleaner slicing. Garnish with chopped fresh basil before serving.
Notes
- For a low-carb option, skip pre-sautéing and salt the zucchini slices to draw out moisture before layering.
- You can add cooked ground meat or plant-based crumbles for additional protein.
- Letting the dish rest after baking helps it hold its shape for cleaner servings.
