Description
A comforting, lighter take on an Italian classic—layers of tender zucchini, creamy ricotta, and rich marinara baked to perfection.
Ingredients
Scale
- 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