Description
Layered Zucchini Ricotta Melts with Marinara is a delicious, easy-to-make baked dish featuring tender zucchini slices layered with creamy ricotta cheese, savory marinara sauce, and melted mozzarella. This comforting vegetarian recipe is perfect for a light lunch or dinner and is garnished with fresh basil for a burst of freshness.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick slices
- 1 cup ricotta cheese
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- ¼ tsp dried oregano
- Fresh basil for garnish
- 1 tablespoon olive oil (for brushing)
- Salt and pepper, to taste
- Optional: Red pepper flakes (for added spice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini melts evenly.
- Prepare Zucchini: Slice the zucchinis lengthwise into approximately 1/4-inch thick slices. Brush both sides with olive oil and season with salt and pepper to enhance flavor and prevent sticking.
- Layer Ingredients: Lightly grease an 8×8 inch baking dish. Arrange half of the zucchini slices in a single layer. Evenly spread half of the ricotta cheese over the zucchini, then top with half of the marinara sauce and half of the shredded mozzarella cheese. Repeat these layers with the remaining zucchini, ricotta, marinara, and mozzarella.
- Season and Bake: Sprinkle dried oregano over the top layer to add an aromatic herb flavor. Bake the dish for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly, indicating it’s perfectly cooked.
- Garnish and Serve: Remove the dish from the oven and garnish with fresh basil leaves for a fragrant and fresh finish. Optionally, sprinkle red pepper flakes if you prefer added spice. Serve warm.
Notes
- You can substitute fresh mozzarella for shredded mozzarella for a creamier texture.
- Add red pepper flakes for a spicy kick.
- Use gluten-free marinara sauce if avoiding gluten.
- For a lower-fat version, use part-skim ricotta and reduced-fat mozzarella.
- Leftovers store well in the refrigerator for up to 3 days; reheat in the oven to retain crispness.
