Layered Zucchini Ricotta Melts
Tender roasted zucchini layered with herbed ricotta, marinara, and melted mozzarella—this vegetarian, gluten-free dish is a flavorful, satisfying meal or side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Side Dishes / Vegetarian Main
- Method: Baking / Roasting
- Cuisine: Italian
- Diet: Gluten Free
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
Preheat oven to 200°C (392°F). Line a baking sheet with parchment paper.
Roast the zucchini: Arrange zucchini slices on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10–12 minutes until tender but not mushy. Let cool slightly.
Make the ricotta filling: In a mixing bowl, combine ricotta, egg, Parmesan, garlic powder, dried basil, and red pepper flakes. Mix until smooth.
Assemble: In a baking dish, spread a thin layer of marinara sauce. Layer 2–3 zucchini strips, slightly overlapping. Add a scoop of ricotta mixture, spread more marinara, and sprinkle mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top.
Bake: Cover loosely with foil. Bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
Rest and serve: Let sit for 5 minutes before serving. Garnish with fresh basil and serve warm.
Notes
Zucchini tips: Avoid slicing too thin to keep structure during baking.
Flavor tip: Use high-quality or homemade marinara for deeper flavor.
Customizations: Add sautéed spinach or mushrooms between layers for extra veggies.
Find it online: https://allrecipesmade.com/layered-zucchini-ricotta-melts/
