Layered Zucchini Ricotta Melts with Marinara

Why You’ll Love This Recipe

These Layered Zucchini Ricotta Melts with Marinara are a fantastic way to enjoy the flavors of lasagna without the carbs. The zucchini acts as a perfect, tender base, while the ricotta and mozzarella provide a rich and creamy filling. The marinara sauce adds just the right amount of tang and sweetness, while the seasonings like garlic powder, basil, and red pepper flakes elevate the dish. It’s simple, flavorful, and packed with healthy ingredients that you’ll want to make again and again!

Ingredients

Vegetables

• 3 medium zucchinis, sliced lengthwise into 0.6 cm strips

Dairy

• 240 grams ricotta cheese
• 1 egg
• 25 grams grated Parmesan cheese
• 180 grams shredded mozzarella cheese

Sauces

• 360 millilitres marinara sauce

Seasonings

• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes (optional)

Garnish

• Fresh basil leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil or cooking spray.
2. Slice the zucchinis lengthwise into 0.6 cm strips, and then lightly salt them. Place the zucchini slices on paper towels to draw out any excess moisture.
3. In a medium mixing bowl, combine the ricotta cheese, egg, grated Parmesan, and shredded mozzarella. Stir in the garlic powder, dried basil, black pepper, and red pepper flakes (if using). Mix until smooth and well combined.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Lay the zucchini strips in the dish, slightly overlapping to form a layer.
6. Spoon and spread a generous amount of the ricotta mixture over the zucchini layer.
7. Top with a little more marinara sauce, then repeat the layering process—zucchini, ricotta mixture, and marinara sauce—until all ingredients are used up.
8. Finish with a final layer of mozzarella cheese on top.
9. Drizzle the top with olive oil, then bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
10. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Servings and Timing

This recipe yields approximately 4 servings. The total time for preparation and baking is around 45 minutes.

Variations

• Add Protein: Add cooked ground turkey or beef between the layers for a heartier version of the dish.
• Vegan Version: Use a dairy-free ricotta and vegan mozzarella to make this dish vegan-friendly.
• Spicy Twist: Add some chopped jalapeños or extra red pepper flakes for a spicier version.
• Veggie-Packed: Include sautéed spinach, mushrooms, or bell peppers in the layers for added flavor and texture.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 180°C (350°F) for 10-15 minutes, or until heated through. You can also microwave individual servings for 2-3 minutes or until warm.

FAQs

1. Can I use eggplant instead of zucchini?

Yes, eggplant works as a great substitute for zucchini in this recipe. Just slice it into thin strips and salt it to remove excess moisture before layering.

2. Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time. Assemble it, cover it, and store it in the fridge for up to 2 days. When ready to bake, simply add a few extra minutes to the baking time.

3. How do I avoid watery zucchini?

Salt the zucchini slices before using them and allow them to sit for 10-15 minutes. Then, blot them with paper towels to remove excess moisture, ensuring the dish doesn’t become soggy.

4. Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works just fine. However, for a more personalized flavor, you can make your own marinara sauce with crushed tomatoes, garlic, and fresh basil.

5. Can I freeze this dish?

Yes, you can freeze this zucchini ricotta melt. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 180°C (350°F) for 25-30 minutes.

6. Can I add more cheese to the top?

Absolutely! If you love cheese, feel free to add more shredded mozzarella or even a layer of Parmesan on top for an extra cheesy finish.

7. Can I substitute the ricotta cheese with something else?

You can use cottage cheese or a dairy-free ricotta alternative if you prefer. Keep in mind the texture and flavor may vary slightly.

8. Can I use fresh herbs instead of dried?

Yes, fresh basil, thyme, or oregano can be used instead of dried herbs. Just double the amount called for in the recipe since fresh herbs are less concentrated than dried.

9. Can I make this recipe spicier?

If you enjoy spice, you can increase the amount of red pepper flakes or add diced fresh chili peppers to the ricotta filling for extra heat.

10. Can I serve this as a side dish?

Yes, this dish works beautifully as a side dish alongside grilled meats or pasta. It can also be served as a light meal on its own.

Conclusion

These Layered Zucchini Ricotta Melts with Marinara are a delicious and healthy alternative to traditional pasta dishes. The combination of tender zucchini, creamy ricotta, and gooey mozzarella, all topped with marinara sauce and fresh basil, makes for a flavorful and satisfying meal. Whether you’re looking for a low-carb option or just a lighter version of lasagna, this recipe is sure to become a family favorite. Enjoy the flavors of summer and comfort in every bite!

Print