Layered Zucchini Ricotta Melts with Marinara

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Craving the warm, cheesy goodness of lasagna without the carbs? This veggie-forward casserole layers tender zucchini, creamy ricotta, rich marinara, and gooey mozzarella into a cozy, crowd-pleasing dish. It’s easy enough for weeknights, elegant enough for entertaining—and naturally gluten-free.

🌟 Why You’ll Love It

  • Low‑carb & veggie-packed – Great for anyone minimizing carbs and maximizing flavor

  • Easy prep, quick bake – Wholesome comfort food ready in around an hour .

  • Versatile and customizable – Add protein, swap cheeses, or switch sauces to suit your taste .

🛒 Ingredients (Serves 4–6)

Zucchini Layers:

  • 3–4 medium zucchini, sliced lengthwise into ~¼” thin strips

  • 1–2 Tbsp olive oil + salt & pepper

Ricotta Filling:

  • 1½ cups ricotta cheese

  • 1 large egg

  • ½ cup grated Parmesan

  • 2 garlic cloves, minced

  • 1 tsp dried Italian herbs (oregano, basil) or fresh herbs.

  • Optional: chopped basil/parsley and a pinch of lemon zest

All the Good Stuff:

  • 2 cups marinara sauce

  • 1½–2 cups shredded mozzarella

  • Extra Parmesan for topping

  • Fresh basil for garnish

🥘 Step-by-Step Instructions

1. Prep & Roast Zucchini

  • Preheat oven to 400°F (200°C).

  • Toss zucchini slices with olive oil, salt, and pepper; spread on baking sheet and roast ~10–20 minutes until tender but not soggy.

  • Remove and reduce oven to 375°F (190°C).

2. Mix Ricotta Filling

  • In a bowl, combine ricotta, egg, Parmesan, herbs, garlic, salt, and pepper. Stir until smooth and creamy. Optional add-ins like lemon zest or fresh parsley elevate the flavor.

3. Layer with Love

  1. Spread ~½ cup marinara on the base of a 9×13 dish.

  2. Layer roasted zucchini to cover the bottom.

  3. Spread half the ricotta mixture over zucchini.

  4. Sprinkle with ~½ cup mozzarella.

  5. Add another ~½ cup marinara.

  6. Repeat zucchini → ricotta → mozzarella → marinara.

  7. Finish with zucchini, remaining marinara, mozzarella, and a sprinkle of Parmesan.

4. Bake Until Bubbly

  • Cover dish with foil, bake 20–25 minutes at 375°F

  • Uncover and bake another 10–15 minutes until the top is golden and gooey

  • Optional: broil 2–3 minutes more for extra crispiness

5. Rest, Garnish, Serve

  • Let stand 5–10 minutes to firm up for cleaner slices

  • Top with fresh basil and maybe a drizzle of good olive oil.

🔁 Variations & Pro Tips

  • Protein boost: Stir in cooked Italian sausage, ground turkey, or even lentils into the marinara layer

  • Expand your veggies: Add roasted eggplant, spinach, or mushrooms between the layers .

  • Make it vegan: Swap in cashew-based ricotta and plant-based mozzarella

  • Spicy twist: Add red pepper flakes to ricotta or choose a spicy marinara

  • No soggy squash: Roasting reduces zucchini moisture by ~25%, ensuring perfect texture .

🍽️ Serving Suggestions

  • As a main dish: Pair with a crisp arugula salad drizzled with lemon vinaigrette

  • As a side: Serve alongside grilled chicken or roasted fish.

  • For appetizer-style: Slice into small squares—perfect for party platters.

  • With carbs: Offer warm garlic bread or crusty baguette for dipping in the sauce.

🧊 Storage & Reheating

  • Refrigerator: Keeps well for 3–4 days in an airtight container.

  • Freezer: Freeze portions (with sauce) for up to one month; thaw overnight before reheating.

  • Reheat: Gently bake at 350°F or microwave until warmed through.

💬 Final Thoughts

This Layered Zucchini Ricotta Melt offers all the cozy, cheesy pleasure of lasagna—without noodles. It’s a crowd-pleaser, veggie champion, and versatile enough to adapt to many diets. Whether it’s a weekday treat or your next dinner party star, it delivers flavor in every cheesy, saucy bite.

Try it, tweak it, and let me know how yours turns out in the comments below!

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