Cheesy Zucchini Ricotta Bake (Print Version)
# Ingredients:
→ Produce
01 -
2 medium zucchinis
02 -
Fresh basil leaves for garnish
→ Dairy
03 -
425 g whole milk ricotta cheese
04 -
1 large egg
05 -
30 g grated Parmesan cheese
06 -
2 cups (200 g) shredded mozzarella cheese
→ Pantry
07 -
2 tablespoons olive oil
08 -
Salt and black pepper to taste
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon dried basil
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
680 g marinara sauce
# Instructions:
01 -
Preheat oven to 200°C. Slice zucchinis into 0.6 cm thick rounds.
02 -
Arrange zucchini slices on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 10–12 minutes, flipping halfway, until tender but not mushy. Set aside to cool slightly.
03 -
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, dried basil, and red pepper flakes. Stir until fully incorporated.
04 -
Spread a thin layer of marinara sauce in the base of a baking dish. Add a layer of roasted zucchini slices. Spoon over a portion of the ricotta mixture. Drizzle with marinara sauce and sprinkle with mozzarella cheese. Repeat layering with remaining ingredients.
05 -
Finish with remaining mozzarella cheese on the top layer. Cover baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbling.
06 -
Allow the bake to rest for 5 minutes after removing from oven. Garnish with fresh basil leaves before serving.
# Notes:
01 -
Roast zucchini until just tender to prevent excess moisture.
02 -
Select high-quality ricotta for optimal creaminess.
03 -
Allow the assembled bake to rest before slicing for cleaner portions.
04 -
Substitute eggplant for zucchini or introduce a layer of sautéed spinach or ground turkey for added depth.
05 -
Experiment with cheeses such as provolone or fontina for a distinctive twist.