Layered Zucchini Ricotta Melts (Print Version)

# Ingredients:

→ Vegetables

01 - 2–3 medium zucchini, sliced lengthwise into 6 mm strips

→ Dairy

02 - 250 g ricotta cheese
03 - 100 g shredded mozzarella cheese
04 - 25 g grated parmesan cheese

→ Pantry

05 - 1 tablespoon olive oil
06 - 380 ml marinara sauce

→ Seasonings

07 - Salt, to taste
08 - Black pepper, to taste
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon Italian seasoning

→ Garnish

11 - Fresh basil or flat-leaf parsley, chopped

→ Optional Add-ons

12 - 1 large egg (for creamier ricotta layer)

# Instructions:

01 - Preheat oven to 190°C. Slice zucchini lengthwise into strips approximately 6 mm thick using a mandoline or sharp knife. Arrange slices on paper towels, lightly salt, and rest for 10 minutes to extract excess moisture. Pat dry with fresh paper towels.
02 - Combine ricotta cheese, optional egg, garlic powder, Italian seasoning, salt, and pepper in a small bowl. Stir until smooth and evenly blended.
03 - Grease a medium baking dish with olive oil. Spread a thin layer of marinara sauce over the base. Arrange a single layer of zucchini slices to cover the bottom. Spoon portions of the ricotta mixture over zucchini, followed by a layer of marinara, then sprinkle with mozzarella. Repeat layering—zucchini, ricotta, marinara, mozzarella—until all ingredients are used. Finish with a final layer of zucchini, top with remaining marinara and cheeses.
04 - Cover dish tightly with aluminium foil. Bake for 20 minutes. Remove foil and continue baking for 5–10 minutes, until liquid bubbles and cheese develops a golden hue. Let stand 5 minutes before serving.
05 - Garnish with fresh basil or parsley before serving. Enjoy hot with your preferred side salad or roasted seasonal vegetables.

# Notes:

01 - For a firmer texture, grill or roast zucchini slices briefly before assembling.
02 - Add crushed red pepper flakes to the marinara for a spicy variation.
03 - Layer pre-cooked ground turkey or beef between the zucchini and cheese for a meaty version.