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.