What Kind of Zucchini Works Best for This Layered Zucchini Ricotta Melts with Marinara?

Choose medium-sized zucchini with firm, glossy skin. Smaller zucchini tend to have fewer seeds and less water content, making them perfect for layering. Avoid oversized zucchini, which can be more fibrous and watery. For best results, slice them evenly and roast or grill before layering to enhance their flavor.

Do I Need to Salt the Zucchini First to Draw Out Moisture?

This step is highly recommended. Zucchini contains a lot of water, and salting helps draw out excess moisture. Simply sprinkle sliced zucchini with a little salt and let it rest for 10–15 minutes. Pat dry with paper towels before roasting or grilling. This prevents watery layers and ensures your Layered Zucchini Ricotta Melts with Marinara stays firm and flavorful.

Can I Make This Ahead of Time?

Yes, you can prepare this dish up to 24 hours in advance. Simply assemble it in your baking dish, cover it tightly, and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 15 minutes while your oven preheats. Then bake as usual for a fresh, hot, and bubbly meal.

Is This Dish Freezer-Friendly?

Absolutely. Layered Zucchini Ricotta Melts with Marinara is one of those rare recipes that tastes just as good reheated as it does fresh from the oven. Assemble the dish fully, wrap it tightly with plastic wrap and foil, and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge and bake as directed. This makes it a perfect solution for meal prepping or busy weeknights.

Layered Zucchini Ricotta Melts with Marinara

Layered Zucchini Ricotta Melts with Marinara – A Comforting Classic Made Easy

Author: Anna
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Gluten Free

Description

Thinly sliced zucchini takes the place of pasta in these savory, cheesy melts layered with creamy ricotta, gooey mozzarella, and rich marinara sauce. A comforting gluten-free and low-carb twist on a classic baked Italian dish.

Ingredients

Scale

3 medium zucchini, thinly sliced lengthwise
1 tablespoon olive oil
Salt and pepper, to taste
1 ½ cups ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese
2 cups marinara sauce
1 teaspoon dried Italian herbs
2 cloves garlic, minced
1 tablespoon fresh basil, chopped (optional)

Instructions

Preheat the oven to 375°F (190°C).
Lightly brush zucchini slices with olive oil, season with salt and pepper, and grill or roast them for 4–5 minutes per side until tender.
In a medium bowl, mix ricotta cheese with the egg, Parmesan, Italian herbs, and garlic until smooth.
Spread 1/2 cup marinara sauce on the bottom of a baking dish.
Layer roasted zucchini slices over the sauce, followed by a layer of the ricotta mixture and a handful of shredded mozzarella.
Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until the cheese is bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.

Notes

For a vegan option, substitute plant-based ricotta and mozzarella.
Salting and roasting zucchini helps prevent a watery bake.
This dish can be assembled a day ahead and baked when ready to serve.
Pairs well with a crisp green salad and garlic bread.

Nutrition

Serving Size: 1/4 of recipe
Calories: 310
Sugar: 6g
Sodium: 780mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 17g
Cholesterol: 70mg

Keywords: Layered Zucchini Ricotta Melts with Marinara, zucchini bake, low carb lasagna, vegetarian comfort food, gluten free Italian recipes

Find it online: https://homeasyrecipes.com/layered-zucchini-ricotta-melts-marinara/