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
Scale
- 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)
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- In a medium bowl, mix ricotta cheese with the egg, Parmesan, Italian herbs, and garlic until smooth.
- Spread 1/2 cup marinara sauce on the bottom of a baking dish.
- Layer roasted zucchini slices over the sauce, followed by a layer of the ricotta mixture and a handful of shredded mozzarella.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
- Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until the cheese is bubbly and golden.
- 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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg