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