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