Layered Zucchini Ricotta Melts

Why You’ll Love This Recipe

I love this dish because it’s everything I want in comfort food — rich, gooey cheese, flavorful sauce, and hearty layers — but made with wholesome, veggie-forward ingredients. The zucchini softens just enough to mimic lasagna sheets, while the ricotta and Parmesan blend gives it a creamy, tangy base. It’s simple enough for weeknights, but elegant enough to serve at a dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
▢ ½ teaspoon red pepper flakes (optional)

Garnish:
▢ Fresh basil leaves

Directions

1. I start by preheating the oven to 200°C (about 400°F) and lining a baking sheet with parchment paper.

2. I arrange the zucchini slices in a single layer on the sheet, drizzle with olive oil, and season with salt and pepper. I roast them for 10–12 minutes, just until they’re tender but still hold their shape. Once done, I let them cool slightly.

3. In a mixing bowl, I combine the ricotta, egg, grated Parmesan, garlic powder, dried basil, and red pepper flakes. I mix until smooth and well-blended.

4. I spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. I lay down a few zucchini slices, slightly overlapping, then spoon on a portion of the ricotta mixture, followed by more marinara and mozzarella. I repeat this layering process, ending with a generous topping of mozzarella cheese.

5. I cover the dish loosely with foil and bake for 20 minutes. Then I remove the foil and bake for another 10 minutes, until the top is bubbly and golden.

6. I let it rest for 5 minutes before serving, then garnish with fresh basil leaves and serve warm.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Variations

• I sometimes add sautéed spinach or mushrooms to the ricotta mix for extra veggies.

• For a heartier version, I layer in cooked lentils or chopped roasted red peppers.

• Swapping the mozzarella for provolone or fontina gives it a different cheesy flavor.

• To turn this into a side dish, I reduce the layers and serve smaller portions alongside roasted chicken or fish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it in the oven at 180°C (350°F) for about 15 minutes, or microwave individual portions until heated through.
This dish doesn’t freeze well due to the high moisture content in zucchini, but it holds up great in the fridge for a couple of days.

FAQs

How do I keep the zucchini from getting soggy?

I roast it first to draw out excess moisture. I also avoid overbaking the final dish, and I let it rest before cutting so the layers stay firm.

Can I use store-bought marinara?

Yes, but I prefer fresh or homemade for a more robust flavor. If I use store-bought, I choose one with minimal added sugar and real herbs.

What kind of ricotta works best?

I use whole milk ricotta for the best texture and flavor. If it’s very watery, I drain it slightly before mixing.

Is this gluten-free?

Yes, this recipe is naturally gluten-free. I double-check that my marinara sauce and cheese are gluten-free certified if needed.

Can I make this ahead of time?

Definitely. I assemble it fully, cover, and refrigerate for up to 24 hours. I bake it just before serving and add an extra 5 minutes if it’s coming straight from the fridge.

Conclusion

These Layered Zucchini Ricotta Melts are a delicious way to enjoy a comforting, cheesy, Italian-inspired dish without the heaviness of pasta. I love how fresh and flavorful it tastes, and how well it adapts to different diets and preferences. It’s a cozy, feel-good meal I keep coming back to — and it always gets rave reviews.

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