Layered Zucchini Ricotta Melts with Marinara
These Layered Zucchini Ricotta Melts with Marinara are a delicious low-carb twist on lasagna. Tender zucchini slices are layered with creamy ricotta, gooey mozzarella, and savory marinara sauce, making for a healthy and satisfying dish. Perfect for a light dinner or veggie-packed appetizer!
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish, Vegetarian
- Method: Baking
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
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
Instructions
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Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil or cooking spray.
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Slice the zucchinis lengthwise into 0.6 cm strips. Lightly salt the zucchini slices and place them on paper towels to draw out excess moisture.
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In a medium bowl, combine ricotta cheese, egg, Parmesan, mozzarella, garlic powder, basil, black pepper, and red pepper flakes (if using). Stir until smooth.
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Spread a thin layer of marinara sauce at the bottom of the baking dish.
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Arrange zucchini strips in the dish, slightly overlapping to form a layer.
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Spoon and spread the ricotta mixture over the zucchini layer.
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Top with more marinara sauce and repeat the layering process (zucchini, ricotta, marinara) until all ingredients are used up.
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Finish with a final layer of mozzarella cheese on top.
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Drizzle with olive oil and bake for 25-30 minutes, until the zucchini is tender and the cheese is golden and bubbly.
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Let cool for a few minutes before garnishing with fresh basil leaves and serving.
Notes
For added protein, include cooked ground turkey or beef between the layers.
For a vegan version, swap the ricotta and mozzarella with dairy-free alternatives.
Spice things up with extra red pepper flakes or diced jalapeños for a kick.
