Layered Zucchini Ricotta Melts With Marinara

Savor rich flavors with Layered Zucchini Ricotta Melts—baked with marinara, creamy ricotta, herbs & spices. A low-carb comfort classic!

Why You’ll Love This Recipe

This zucchini ricotta melt is everything you love about lasagna and baked Italian casseroles—without the carbs. The zucchini adds a tender, slightly crisp texture that contrasts beautifully with the creamy ricotta and gooey mozzarella. Whether you’re gluten-free, low-carb, or just looking to eat more vegetables, this recipe delivers on comfort and flavor. Plus, it’s easy to prepare, reheats well, and is ideal for meal prep or serving a crowd.

Ingredients

• 3 medium zucchini, thinly sliced lengthwise
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ½ cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 teaspoon dried Italian herbs
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Lightly brush zucchini slices with olive oil, season with salt and pepper, and grill or roast them for 4–5 minutes per side until tender.
3. In a medium bowl, mix ricotta cheese with egg, Parmesan, Italian herbs, and garlic until smooth.
4. Spread 1/2 cup of marinara sauce in the bottom of a baking dish.
5. Add a layer of roasted zucchini slices, followed by a layer of the ricotta mixture and a handful of shredded mozzarella.
6. Repeat layers until ingredients are used, finishing with marinara sauce and mozzarella on top.
7. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until the cheese is bubbly and golden.
8. Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.

Servings And Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories per serving: Approximately 310 kcal

Variations

• Add Protein: Incorporate cooked ground turkey, sausage, or lentils into the marinara sauce for a heartier version.
• Go Vegan: Use plant-based ricotta and mozzarella alternatives, and skip the egg or use a flax egg.
• Spicy Kick: Add red pepper flakes to the marinara or a dash of hot sauce to the ricotta mix.
• Pesto Twist: Swap some marinara for basil pesto in one or two of the layers.
• Different Veggies: Try layering with roasted eggplant or spinach in addition to zucchini.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave for 1–2 minutes or in a 350°F (175°C) oven for 10–15 minutes until heated through. You can also freeze the baked dish for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

What Kind Of Zucchini Works Best For This Recipe?

Medium-sized zucchinis are ideal—avoid overly large ones as they can be watery and seed-heavy.

Do I Need To Salt The Zucchini First To Draw Out Moisture?

It’s optional, but grilling or roasting the slices takes care of excess moisture effectively.

Can I Make This Ahead Of Time?

Yes, assemble the dish and refrigerate for up to 24 hours before baking.

Is This Dish Freezer-Friendly?

Yes, it freezes well both baked and unbaked. Use freezer-safe containers and thaw before reheating.

Can I Use Store-Bought Marinara Sauce?

Absolutely—choose a good-quality marinara or make your own for extra flavor control.

What Can I Substitute For Ricotta Cheese?

Cottage cheese or a vegan tofu-based ricotta can work well as substitutes.

How Can I Make This Spicier?

Add red pepper flakes to the cheese mixture or choose a spicy marinara sauce.

What’s The Best Way To Slice Zucchini For This Recipe?

Use a mandoline or sharp knife to cut long, thin slices about 1/8-inch thick.

Can I Use Yellow Squash Instead Of Zucchini?

Yes, yellow squash makes a great substitute and adds a slightly different flavor.

How Do I Keep The Dish From Getting Soggy?

Be sure to pre-cook the zucchini slices and avoid overly watery sauces or ricotta mixtures.

Conclusion

Layered Zucchini Ricotta Melts With Marinara is a delicious, wholesome meal that proves comfort food doesn’t need to be carb-heavy. With simple ingredients, customizable layers, and an irresistibly cheesy finish, this dish is sure to become a go-to in your dinner rotation. Whether you’re feeding your family or meal prepping for the week, it’s a nourishing and satisfying choice you’ll want to make again and again.

Explore More Veggie Goodness

If you enjoyed the savory layers in our Layered Zucchini Ricotta Melts With Marinara, you’re in for a treat with our other delicious recipes! For a crispy and bite-sized alternative, try these Zucchini Pizza Bites, or indulge in the creamy comfort of Spinach and Ricotta Stuffed Pasta Shells. Want more veggie-based mains? The Roasted Parmesan Crusted Cauliflower Steaks are a crowd-pleaser. For perfect sides, you can’t miss the crunch of Crispy Smashed Brussels Sprouts or the golden perfection of Garlic Parmesan Sheet Pan Breadsticks. Your next kitchen win is just a click away!

Layered Zucchini Ricotta Melts With Marinara

---

• Author: Chef Clara
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Thinly sliced zucchini takes the place of bread in these savory, cheesy melts layered with creamy ricotta, gooey mozzarella, and rich marinara. A comforting low-carb twist on a classic baked Italian dish.

---

Ingredients

• 3 medium zucchini, thinly sliced lengthwise
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ½ cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 teaspoon dried Italian herbs
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lightly brush zucchini slices with olive oil, season with salt and pepper, and grill or roast them for 4–5 minutes per side until tender.
3. In a medium bowl, mix ricotta cheese with the egg, Parmesan, Italian herbs, and garlic until smooth.
4. Spread 1/2 cup marinara sauce on the bottom of a baking dish.
5. Layer roasted zucchini slices over the sauce, followed by a layer of the ricotta mixture and a handful of shredded mozzarella.
6. Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
7. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until the cheese is bubbly and golden.
8. Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.

Notes

• You can use store-bought or homemade marinara sauce.
• Use a mandoline slicer for evenly thin zucchini slices.
• Letting the dish rest helps it firm up for easier serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian