Go Back
–+ servings
Layered Zucchini Ricotta Melts

Delicious Layered Zucchini Ricotta Melts for Cozy Nights

Indulge in these Layered Zucchini Ricotta Melts, a comforting and wholesome dish that's perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Base
  • 3 medium Zucchini Sliced thin for roasting; use young, firm zucchini for best texture.
  • 2 tablespoons Olive Oil Enhances flavor and aids in roasting; substitute with avocado oil if desired.
  • 1 teaspoon Salt Essential for flavor enhancement; adjust to taste.
  • 1 teaspoon Black Pepper Adds mild heat; white pepper can be used for a similar effect.
  • 1 teaspoon Garlic Powder Adds savory depth; may swap with fresh garlic.
  • 1 teaspoon Dried Oregano Provides earthy notes; can substitute with Italian seasoning.
For the Ricotta Mixture
  • 1 cup Ricotta Cheese Opt for whole-milk for richness or low-fat for a lighter dish.
  • 1 large Egg Binds the ricotta mixture; use a flax egg for a vegan option.
  • 1 tablespoon Fresh Basil Brighten the dish; use dried herbs in a pinch.
  • 1 tablespoon Fresh Parsley Brighten the dish; use dried herbs in a pinch.
  • 1 teaspoon Lemon Zest Introduces a fresh aroma; lime zest can be a substitute.
  • 1 clove Minced Garlic Fresh personalization of flavor; omit if sensitivity exists.
  • 1/4 cup Grated Parmesan Cheese Adds nutty richness; nutritional yeast as a vegan alternative.
For Assembly
  • 1 cup Marinara Sauce Provides moisture and flavor; homemade or store-bought options available.
  • 1 cup Shredded Mozzarella Cheese Melty, gooey topping; can substitute with dairy-free cheese.
  • 1 tablespoon Fresh Basil Leaves Garnish for freshness; omit if unavailable.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Baking Sheet
  • Mandoline

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Arrange thinly sliced zucchini on parchment-lined baking sheets. Brush with a mixture of olive oil, garlic powder, dried oregano, salt, and black pepper until well-coated.
  3. Place baking sheets in the oven and roast zucchini for about 15-20 minutes until tender and slightly golden. Let cool after roasting.
  4. In a mixing bowl, combine ricotta cheese, beaten egg, chopped fresh basil, parsley, lemon zest, minced garlic, salt, black pepper, and grated Parmesan. Stir until smooth and creamy.
  5. Spread ½ cup of marinara sauce in the bottom of a baking dish. Layer roasted zucchini slices, followed by ricotta mixture, shredded mozzarella, and drizzle with marinara. Repeat until all ingredients are used, finishing with zucchini, remaining marinara, mozzarella, and Parmesan.
  6. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes or until cheese is bubbling and golden brown.
  7. Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 24gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 25mgIron: 10mg

Notes

Serve warm with crusty bread for a delightful meal experience.

Tried this recipe?

Let us know how it was!