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Layered Zucchini Ricotta Melts with Marinara

A comforting and lighter twist on lasagna featuring layers of grilled zucchini, creamy ricotta, and rich marinara sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large zucchinis, sliced into thin rounds Aim for 1/4 inch thickness.
  • 1.5 cups ricotta cheese Use fresh ricotta for best results.
  • 1.5 cups marinara sauce Choose your favorite brand or homemade.
  • 1 cup shredded mozzarella cheese For a melty top layer.
  • 0.5 cup grated Parmesan cheese Adds flavor and depth.
  • 1 large egg (optional) For added creaminess.
  • to taste Salt Enhances overall flavor.
  • to taste Pepper Freshly ground if possible.
  • for garnish Fresh basil, chopped Adds color and freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis into thin rounds, ideally about 1/4 inch thick. If you prefer, grill or sauté them lightly with a pinch of salt and pepper to enhance the flavors.
  3. In a mixing bowl, combine the ricotta cheese, egg (if using), salt, and pepper. Mix well until everything is combined.
Assembly and Baking
  1. In a baking dish, spread a thin layer of marinara sauce on the bottom. Then, layer zucchini rounds followed by spoonfuls of the ricotta mixture. Continue layering until you’ve used all ingredients, finishing with a layer of marinara sauce.
  2. Top the final layer with mozzarella and Parmesan cheese.
  3. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
  4. Remove from the oven and let cool slightly. Garnish with fresh basil before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes. For freezing, wrap properly and store for up to 3 months.