Description
Layered Zucchini Ricotta Melts is a delicious and healthy dish that combines roasted zucchini slices with a creamy ricotta filling and marinara sauce, topped with melted mozzarella.
Ingredients
Scale
- 3 medium zucchinis, sliced lengthwise into 0.6 cm strips
- 240 grams ricotta cheese
- 1 egg
- 25 grams grated Parmesan cheese
- 180 grams shredded mozzarella cheese
- 360 millilitres marinara sauce
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Set oven to 200°C and line a baking sheet with parchment paper.
- Arrange zucchini slices on the prepared sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10–12 minutes until tender but not overly soft. Allow to cool slightly.
- In a bowl, combine ricotta, egg, grated Parmesan, garlic powder, dried basil, and red pepper flakes. Mix thoroughly until smooth and uniform.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange 2–3 zucchini slices overlapping, add a portion of the ricotta mixture, top with more marinara and mozzarella. Repeat layers, finishing with mozzarella.
- Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown.
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves and serve warm.
Notes
- Ensure zucchini is not too soggy after roasting to prevent the dish from becoming watery.
- Customize with additional vegetables if desired.
- Can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg