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Zucchini Ricotta Melts Recipe

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4.8 from 72 reviews

Delight in these Layered Zucchini Ricotta Melts, a comforting baked dish featuring tender sautéed zucchini rounds layered with creamy ricotta and melted mozzarella cheese, all brought together with zesty marinara sauce and Italian herbs. Perfect as a hearty vegetarian main or side, this recipe combines simple ingredients with delicious Mediterranean flavors.

Ingredients

Zucchini and Sauce

  • 2 large zucchinis, sliced into thin rounds
  • 1 cup marinara sauce
  • 2 tablespoons olive oil

Cheese Mixture

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese (optional)

Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Garnish

  • Fresh basil leaves (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the dish evenly.
  2. Prepare Zucchini: Slice the zucchinis thinly and lay them on a paper towel. Sprinkle with salt to draw out excess moisture and let them sit for about 10 minutes. This step helps prevent watery final layers.
  3. Mix Ricotta: In a bowl, combine ricotta cheese with dried basil, dried oregano, garlic powder, salt, and black pepper. Stir until the mixture is smooth and well incorporated for flavorful layers.
  4. Sauté Zucchini: Heat olive oil in a large skillet over medium heat. Add the salted zucchini slices and sauté for 3 to 4 minutes until they soften slightly but retain firmness. Remove from heat and set aside.
  5. Assemble Layers: Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer zucchini slices over the sauce, then spread a portion of the ricotta mixture on top, followed by a sprinkle of mozzarella cheese.
  6. Repeat Layers: Continue layering marinara sauce, zucchini, ricotta mixture, and mozzarella cheese until all ingredients are used, finishing with marinara sauce and a generous topping of mozzarella and Parmesan cheese.
  7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5 to 10 minutes until the cheese is bubbly and golden brown.
  8. Cool and Serve: Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves if desired for a fresh, aromatic touch.

Notes

  • Salting the zucchini helps reduce moisture and prevents a soggy dish.
  • Sautéing the zucchini before layering adds flavor and ensures tender texture.
  • Use fresh mozzarella if preferred for extra creaminess.
  • Parmesan cheese is optional but enhances the cheesy crust when baked.
  • Allow the dish to cool slightly before serving to help it set and be easier to slice.
  • This recipe can be made vegetarian by ensuring marinara sauce contains no animal ingredients.

Find it online: https://ameliameals.com/zucchini-ricotta-melts-recipe/