These Layered Zucchini Ricotta Melts are the perfect low-carb solution when you are craving the comfort of lasagna but want something lighter. By swapping pasta for tender roasted zucchini strips, you get a vegetable-packed meal that is rich, cheesy, and incredibly satisfying.
With layers of savory marinara, creamy herb-infused ricotta, and gooey mozzarella, this dish is a crowd-pleaser that doesn’t compromise on flavor.
Recipe Details
- Flavor Profile: Classic Italian flavors shine through with a blend of marinara, garlic, and basil, balanced by the mild sweetness of roasted zucchini and creamy cheeses.
- Texture: The zucchini becomes tender without being mushy (thanks to the pre-roasting step), layered with smooth ricotta and stretchy, melted mozzarella.
- Time: 15 minutes prep, 45 minutes cook time.
- Difficulty: Easy. It involves simple roasting, mixing, and layering steps.
What You’ll Need
To make this recipe, you will need a baking sheet to pre-roast the vegetable strips and a baking dish for the final assembly. The ingredients rely on fresh zucchini, a trio of cheeses (ricotta, Parmesan, mozzarella), and pantry staples like marinara sauce and dried spices to create the flavorful filling.
Ingredient Notes
- Zucchinis – You will need 3 medium zucchinis. Slicing them lengthwise into ¼-inch strips creates perfect “noodles” for layering.
- Ricotta Cheese – This forms the creamy heart of the dish. Full-fat ricotta yields the richest texture.
- Egg – A large egg acts as a binder for the ricotta mixture, keeping it from being too runny when baked.
- Marinara Sauce – Use your favorite jarred sauce or a homemade version. It adds the essential tomato tang.
- Mozzarella Cheese – Shredded mozzarella provides the classic gooey, golden cheese pull on top.
- Parmesan Cheese – Grated Parmesan adds a salty, savory kick to the ricotta filling.
- Dried Basil & Garlic Powder – These seasonings infuse the ricotta mixture with classic Italian herbaceousness.
Add-ins and Substitutions
- Meat – For a heartier version, you can add a layer of cooked ground beef or Italian sausage into the red sauce.
- Spinach – Squeeze dry some frozen spinach and mix it into the ricotta layer for extra greens.
- Spice – The red pepper flakes are optional, but if you love heat, feel free to increase the amount or use a spicy arrabbiata sauce.
How to Make Layered Zucchini Ricotta Melts
- Roast the Zucchini: Set your oven to 392°F and line a baking sheet with parchment paper. Arrange the zucchini slices on the prepared sheet. Drizzle them with olive oil and season with salt and pepper. Roast for 10–12 minutes until they are tender but not overly soft. Allow them to cool slightly.
- Make the Ricotta Filling: In a bowl, combine the ricotta cheese, egg, grated Parmesan cheese, garlic powder, dried basil, and red pepper flakes (if using). Mix thoroughly until the mixture is smooth and uniform.
- Assemble the Layers: Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange 2–3 roasted zucchini slices overlapping on the sauce. Add a portion of the ricotta mixture on top of the zucchini, then top with more marinara and shredded mozzarella cheese.
- Repeat: Repeat the layers (zucchini, ricotta, sauce, mozzarella), finishing with a final layer of mozzarella cheese on top.
- Bake: Cover the baking dish loosely with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the dish rest for 5 minutes before serving to allow the layers to set. Garnish with fresh basil leaves and serve warm.
Pro Tip: Pre-roasting the zucchini is the most important step in this recipe. Raw zucchini releases a lot of water when cooked, which can turn your casserole into a soup. Roasting releases that moisture onto the sheet pan instead of into your dish!
Recipe Tips
- Uniform Slicing: Try to slice your zucchini as evenly as possible (use a mandoline if you have one) so they roast and bake at the same rate.
- Loosely Cover: When covering with foil, tent it slightly so the cheese doesn’t stick to the top. You can also spray the underside of the foil with a little cooking spray.
- Resting Time: Don’t skip the 5-minute rest. Just like lasagna, cutting into it immediately while piping hot can cause the layers to slide apart.
FAQs
- Why is my dish watery? Even with roasting, zucchini holds moisture. Make sure to roast them until they are tender to release water. Letting the final dish rest also helps the juices reabsorb.
- Can I use yellow squash? Yes, yellow summer squash works perfectly as a substitute for zucchini in this recipe.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Salad: A crisp Caesar salad or a green salad with vinaigrette cuts through the richness of the cheese.
- Bread: Serve with garlic bread or breadsticks to soak up the extra marinara sauce.
- Protein: This pairs beautifully with grilled chicken breast or meatballs.
Make This Recipe in Advance
- Prep: You can roast the zucchini strips and mix the ricotta filling a day in advance. Store them separately in the fridge.
- Assembly: You can assemble the entire dish, cover it, and refrigerate it earlier in the day. Add a few extra minutes to the covered baking time if it’s going in cold.
Layered Zucchini Ricotta Melts
- Total Time: 1 hour
- Yield: 4 Servings 1x
Description
These Layered Zucchini Ricotta Melts are the perfect low-carb solution when you are craving the comfort of lasagna but want something lighter. By swapping pasta for tender roasted zucchini strips, you get a vegetable-packed meal that is rich, cheesy, and incredibly satisfying. With layers of savory marinara, creamy herb-infused ricotta, and gooey mozzarella, this dish is a crowd-pleaser that doesn’t compromise on flavor.
Ingredients
- 3 medium zucchinis, sliced lengthwise into ¼-inch strips
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 3/4 cups shredded mozzarella cheese
- 1 1/2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
Roast the Zucchini
Preheat your oven to 392°F (200°C). Line a baking sheet with parchment paper. Arrange the zucchini slices in a single layer on the prepared sheet. Drizzle them with olive oil and season generously with salt and pepper. Roast for 10–12 minutes until they are tender but not mushy. Remove from the oven and allow them to cool slightly.
Make the Ricotta Filling
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, garlic powder, dried basil, and red pepper flakes (if using). Stir thoroughly until the mixture is smooth and the egg is fully incorporated.
Assemble the Layers
Spread a thin layer of marinara sauce across the bottom of a baking dish. Lay down 2–3 roasted zucchini strips, overlapping them slightly. Spoon a portion of the ricotta mixture over the zucchini, then top with more marinara sauce and a sprinkle of shredded mozzarella cheese.
Repeat
Repeat the layering process (zucchini, ricotta, sauce, mozzarella) until all ingredients are used, ensuring you finish with a generous layer of mozzarella cheese on top.
Bake
Cover the baking dish loosely with aluminum foil (tent it so the cheese doesn’t stick). Bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbling and golden brown.
Serve
Remove from the oven and let the dish rest for 5 minutes. This allows the layers to set so they don’t slide apart when serving. Garnish with fresh basil leaves and serve warm.
Notes
The Roasting Step: Do not skip pre-roasting the zucchini! Raw zucchini releases a significant amount of water during cooking. Roasting it first ensures your final dish is rich and layered, rather than watery soup.
Uniform Slicing: Use a mandoline or a steady hand to slice the zucchini strips evenly (about 1/4 inch thick). This ensures they cook at the same rate and layer beautifully.
Resting Time: Just like traditional lasagna, this dish needs a few minutes to “set” after coming out of the oven. If you cut into it immediately, the fillings may run out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg
Keywords: zucchini lasagna, keto lasagna, low carb dinner, vegetarian casserole, ricotta cheese recipes, gluten free lasagna, healthy comfort food
