This Layered Zucchini Ricotta Melts with Marinara is a recipe straight from the heart, perfect for gathering the family around the table. It’s a beautiful bake of tender zucchini, creamy ricotta, and rich marinara that feels like a classic comfort food, made a little lighter.
This dish takes me right back to my mom Eva’s kitchen. I can still see her handwritten recipe cards and hear her humming as she layered fresh zucchini from our garden. This recipe is my nod to her, a simple, comforting meal that always felt like the warmest hug on a plate.
What Makes This Dish So Special
- A Healthier Comfort Food: Offers the comforting, cheesy satisfaction of classic Italian bakes but with zucchini instead of pasta, making it a lighter, low-carb option.
- Simple & Quick to Prepare: With straightforward steps and common ingredients, this vegetarian dish comes together quickly, making it ideal for a weeknight dinner.
- Customizable: Easy to adapt with different cheeses, herbs, or by adding cooked ground meat to the marinara sauce for extra protein.
- Great for Meal Prep: Assembles well in advance and leftovers store beautifully, making it a convenient choice for busy weeks.
Gather Your Ingredients
- 2 medium zucchinis, cut into ½-inch thick rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ½ cups marinara sauce (homemade or store-bought)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 egg (optional, for firmer ricotta layers)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- Fresh thyme or parsley, for garnish
My Kitchen Essentials for This Recipe
A Sturdy Baking Dish
A good, sturdy baking dish is like an old friend in the kitchen; it’s essential for getting that perfectly bubbly, golden-brown finish.
A Good Mixing Bowl
I always reach for my favorite mixing bowl, it just makes whipping up the creamy ricotta filling feel so simple and familiar.
Bringing It All Together with Love
Giving the Zucchini a Head Start
Preheat your oven to 400°F (200°C) and lightly grease a baking dish. Toss the zucchini rounds with olive oil, salt, and pepper, then spread them on a baking sheet. Roast them for about 10 minutes. This little step is my secret to making sure the final dish isn’t watery, as it helps the zucchini soften and release some of its moisture.
Whipping Up Our Creamy Filling
While the zucchini is roasting, grab a small bowl. Mix together the ricotta cheese, Parmesan, Italian seasoning, garlic powder, basil, and the egg if you’re using it. Stir until everything is smooth and creamy. I find the egg really helps the ricotta layer hold its shape, just like Mom used to do.
The Art of Assembling the Layers
Now for the fun part! Spoon a thin layer of marinara sauce into the bottom of your baking dish. Start layering with the roasted zucchini slices, then add a spoonful of the ricotta mixture, a bit more marinara, and a sprinkle of mozzarella. Keep repeating these layers until you’ve used up all your ingredients. Don’t be afraid to be a little rustic here; it’s meant to be a homey dish.
Into the Oven Until It’s Bubbly and Warm
Finish with a final generous sprinkle of mozzarella on top. Bake uncovered for 15–20 minutes. You’ll know it’s ready when the cheese is beautifully melted, bubbly, and just starting to turn golden brown around the edges. The aroma that fills the kitchen is simply heavenly.
A Final Flourish Before Serving
Let the dish cool for about 5 minutes before serving. This helps the layers set, so it holds together when you serve it. Garnish with some fresh thyme or parsley for a lovely touch of color and freshness. It’s the perfect finish to these wonderful zucchini ricotta stacks.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using your preferred nutrition calculator.
My Tips for a Healthier Twist
- Leaner Cheese: For a lighter version, you can use part-skim ricotta and reduced-fat mozzarella cheese to lower the fat content without sacrificing creaminess.
- Cottage Cheese Swap: If you’re looking for a higher protein or lower fat alternative to ricotta, cottage cheese can be a good substitute. Just be sure to blend it first for a smoother texture.
- Homemade Marinara: Control the sugar and sodium by making your own marinara sauce. It’s a simple way to make this dish even healthier and more flavorful.
Bringing it to the Table
I love serving these zucchini melts with a side of crusty garlic bread to soak up every last bit of the delicious marinara sauce. For a more complete meal, a simple, crisp green salad with a light vinaigrette makes a wonderful pairing. You could also serve it alongside some quinoa or a light pasta for a heartier dinner.
A Little Advice to Ensure It’s Perfect
- Watery Zucchini: Zucchini holds a lot of water, which can make your final dish soggy. Pre-roasting or grilling the zucchini slices first is key to drawing out excess moisture and ensuring a better texture.
- Under-seasoning: Zucchini has a very mild flavor, so it’s important to season both the zucchini itself and the ricotta filling generously. Don’t be shy with the salt, pepper, and herbs!
- Slicing Zucchini Unevenly: Try to cut the zucchini rounds to a uniform thickness. This helps them cook evenly, so you won’t have some slices that are mushy while others are still firm.
For Enjoying Again Tomorrow
Leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply place the melts in an oven-safe dish and bake at 350°F (175°C) until warmed through. This helps the cheese get melty and delicious all over again.
From My Kitchen to Yours
There’s something truly special about sharing a meal that’s been passed down through family. This dish is more than just a recipe; it’s a piece of my heart and a memory of my mother’s love. I hope these Layered Zucchini Ricotta Melts bring as much warmth and joy to your table as they have to mine. May you create your own beautiful memories with every bite.
Just in Case You Were Wondering
Can I prepare this dish ahead of time?
Yes, you can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since you’ll be starting from cold.
Is this recipe gluten-free?
This recipe is naturally gluten-free as it uses zucchini instead of pasta. Just be sure to check that your marinara sauce and any other store-bought ingredients are certified gluten-free.
What can I use instead of ricotta cheese?
If you don’t have ricotta, cottage cheese is a good substitute; you can blend it for a smoother consistency. For a tangier flavor, fresh goat cheese or even Greek yogurt could also work in the filling.
Print
Layered Zucchini Ricotta Melts with Marinara
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting, lighter take on an Italian classic—layers of tender zucchini, creamy ricotta, and rich marinara baked to perfection.
Ingredients
- 2 medium zucchinis, cut into ½-inch thick rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ½ cups marinara sauce (homemade or store-bought)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 egg (optional, for firmer ricotta layers)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- Fresh thyme or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Toss zucchini rounds with olive oil, salt, and pepper. Roast for 10 minutes to remove excess moisture.
- In a bowl, mix ricotta cheese, Parmesan, Italian seasoning, garlic powder, basil, and egg if using until smooth.
- Spoon a thin layer of marinara into the baking dish. Layer zucchini, ricotta mixture, more marinara, and mozzarella. Repeat until all ingredients are used.
- Top with mozzarella and bake uncovered for 15–20 minutes, until cheese is melted and golden.
- Let cool for 5 minutes before serving. Garnish with thyme or parsley.
Notes
Pre-roast zucchini to prevent a watery dish. Store leftovers in the fridge up to 4 days and reheat at 350°F (175°C). Naturally gluten-free and customizable with different cheeses or added protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Keywords: zucchini, ricotta, marinara, vegetarian, low-carb, baked