These Layered Zucchini Ricotta Melts are a cozy, crave-worthy twist on a classic lasagna—lightened up with thin-sliced zucchini, creamy ricotta, melty mozzarella, and a blanket of rich marinara. Bubbly, golden, and garnished with fresh basil, they’re the kind of simple comfort food you’ll want to make on repeat.
Ingredients
- 2 medium zucchinis, sliced lengthwise
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella
- 1/4 tsp dried oregano
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a baking dish, layer zucchini slices, dollops of ricotta, spoonfuls of marinara, and a sprinkle of mozzarella.
- Repeat layers until ingredients are used, finishing with mozzarella and a dusting of oregano on top.
- Bake for 20–25 minutes, or until the top is bubbly and golden.
- Remove from oven, garnish with fresh basil, and serve warm.
Variation
- Add grilled eggplant: Layer thin slices of grilled eggplant between the zucchini and ricotta for a smoky, hearty variation that adds depth and a more traditional lasagna feel.
- Swap in pesto for marinara: For a fresh, herbaceous twist, substitute basil pesto in place of marinara. The richness of the ricotta and mozzarella pairs beautifully with the bright punch of pesto.
- Make it meaty: Fold in cooked ground turkey or Italian sausage into the marinara sauce before layering. This adds satisfying protein and makes it a more filling main dish for meat lovers.
Cooking Notes
- Zucchini prep is key: Zucchini holds a lot of water, which can make your dish watery. To avoid this, lightly salt the zucchini slices and let them rest for 10–15 minutes, then pat dry with a paper towel.
- Don’t overbake: Keep an eye on the oven toward the end of cooking. You want the cheese to be golden and bubbly, not dry or overdone. Start checking at the 20-minute mark.
- Let it rest: After baking, let the dish sit for 5–10 minutes before slicing. This helps the layers settle and makes serving much easier (and cleaner!).
Serving Suggestions
- Pair with crusty bread: Serve with a slice of toasted sourdough or garlic bread to soak up any extra sauce—it’s a great way to round out the meal.
- Side salad upgrade: A peppery arugula salad with lemon vinaigrette or a simple mixed greens salad with balsamic dressing complements the richness of the ricotta and cheese beautifully.
- Serve as a side or main: This dish works wonderfully as a vegetarian main, but it also shines as a hearty side dish next to grilled chicken, fish, or plant-based proteins.
Tips
- Use a mandoline for even slicing: Uniform zucchini slices cook more evenly and help the layers stack neatly. A mandoline makes quick, consistent work of slicing.
- Mix herbs into the ricotta: Stir in a bit of garlic powder, black pepper, or chopped fresh basil into the ricotta for extra flavor throughout every bite.
- Make ahead-friendly: You can assemble the entire dish ahead of time, cover, and refrigerate for up to 24 hours before baking. Just add 5–10 extra minutes to the baking time if starting cold.
Prep Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving – Approximate)
- Calories: 210
- Protein: 11g
- Sodium: 430mg
Frequently Asked Questions
- Can I make this dish vegan?
Absolutely! Swap the ricotta for a vegan alternative (like almond or cashew-based ricotta), use dairy-free mozzarella, and ensure your marinara sauce is plant-based. The textures and flavors hold up beautifully with these substitutions. - How do I keep the dish from becoming too watery?
Zucchini naturally releases a lot of moisture when cooked. To prevent this, sprinkle zucchini slices with salt and let them sit for 10–15 minutes, then blot with a paper towel. You can also lightly grill or roast the slices before layering to reduce moisture. - Can I freeze the leftovers?
Yes! Let the dish cool completely, then wrap tightly in foil or store in an airtight container. Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal. - What other vegetables can I use instead of zucchini?
Eggplant, thinly sliced sweet potatoes, or large portobello mushroom caps work well as substitutes. Just make sure they’re sliced thin and pre-cooked slightly to ensure tenderness after baking.
Conclusion
Whether you’re looking for a comforting vegetarian main or a fresh take on lasagna night, these Layered Zucchini Ricotta Melts deliver all the cozy vibes with a lighter touch. With just a handful of simple ingredients and a quick bake time, this recipe is perfect for weeknights or effortless entertaining. Top it with fresh basil, pair with a crisp salad, and dig into something warm, cheesy, and totally satisfying.
Print
Layered Zucchini Ricotta Melts with Marinara
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Layered Zucchini Ricotta Melts are a cozy, crave-worthy twist on a classic lasagna—lightened up with thin-sliced zucchini, creamy ricotta, melty mozzarella, and a blanket of rich marinara. Bubbly, golden, and garnished with fresh basil, they’re the kind of simple comfort food you’ll want to make on repeat.
Ingredients
Scale
- 2 medium zucchinis, sliced lengthwise
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella
- 1/4 tsp dried oregano
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a baking dish, layer zucchini slices, dollops of ricotta, spoonfuls of marinara, and a sprinkle of mozzarella.
- Repeat layers until ingredients are used, finishing with mozzarella and a dusting of oregano on top.
- Bake for 20–25 minutes, or until the top is bubbly and golden.
- Remove from oven, garnish with fresh basil, and serve warm.
Notes
- For a firmer texture, lightly salt and drain zucchini slices before layering.
- Want extra protein? Add a layer of cooked lentils or ground turkey between the ricotta and sauce.
- This dish reheats beautifully—store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~210
- Sugar: 4g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
Keywords: Zucchini bake, ricotta zucchini, low-carb lasagna, vegetarian comfort food