Description
Layered Zucchini Ricotta Melts with Marinara is a delicious vegetarian casserole that combines fresh zucchini, ricotta, mozzarella, and marinara into a satisfying meal.
Ingredients
Scale
- 2 large zucchinis, sliced into thin rounds
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis into thin rounds. Spread them on paper towels, sprinkle with salt, and let them sit for 10 minutes to release excess moisture. Pat dry.
- Combine ricotta, basil, oregano, garlic powder, salt, and pepper in a bowl. Stir until smooth.
- Heat olive oil in a skillet over medium heat. Add zucchini slices and cook for 3–4 minutes until slightly softened. Remove from heat.
- Spread a thin layer of marinara sauce across the bottom of a 9×13 inch baking dish.
- Lay a layer of zucchini slices over the sauce, then spoon on the ricotta mixture, then sprinkle mozzarella cheese on top. Repeat the layers until you use all ingredients.
- Finish with a final layer of marinara, mozzarella, and Parmesan on top. Cover tightly with aluminum foil.
- Bake covered for 20 minutes. Remove foil and bake for 5–10 more minutes until the cheese turns bubbly and golden brown.
- Pull the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Layered Zucchini Ricotta Melts, Vegetarian Casserole, Zucchini Recipes, Italian Recipes