Layered Zucchini Ricotta Melts with Marinara (Print version)

Thin zucchini slices layered with creamy ricotta, rich marinara, and melted mozzarella, baked until golden and bubbling. A satisfying low-carb dinner ready in under an hour.

# Ingredients:

For the zucchini base

01 - 3 medium zucchini (about 1.5 lbs / 680 g), sliced 1/4 inch thick
02 - 1 tsp kosher salt, for drawing out moisture

For the ricotta filling

03 - 15 oz (425 g) whole-milk ricotta
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh basil, chopped, plus more for garnish
07 - 1 tsp Italian seasoning
08 - 1/4 tsp black pepper
09 - Pinch of red pepper flakes (optional)

For the layers and topping

10 - 2 cups (480 ml) thick marinara sauce
11 - 1 1/2 cups (170 g) shredded mozzarella
12 - 1/4 cup (25 g) grated Parmesan
13 - 1 tbsp olive oil, for the baking dish

# Instructions:

01 - Lay zucchini slices on paper towels in a single layer. Sprinkle with kosher salt and let sit 15 to 20 minutes. Pat thoroughly dry with fresh paper towels before assembling.
02 - Combine ricotta, egg, minced garlic, chopped basil, Italian seasoning, black pepper, and red pepper flakes if using. Stir until smooth. Taste and adjust seasoning.
03 - Heat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13 baking dish with olive oil.
04 - Spread a thin layer of marinara on the bottom of the dish. Add half the zucchini slices in a single layer. Spread half the ricotta filling over them, then spoon on more marinara and scatter about a third of the mozzarella.
05 - Lay the remaining zucchini slices, then spread the rest of the ricotta filling. Top with the remaining marinara, the rest of the mozzarella, and all of the Parmesan.
06 - Cover tightly with aluminum foil. Bake for 30 minutes until the zucchini is tender and the sauce is bubbling at the edges.
07 - Remove the foil and bake another 12 to 15 minutes until the cheese on top is golden in spots and the edges bubble vigorously.
08 - Let the bake rest 10 minutes before slicing. Garnish with fresh basil and serve.

# Good to know:

01 - Rest the bake a full 10 minutes before cutting for clean, distinct layers.
02 - Use thick marinara; thin sauce makes the bake watery even with well-drained zucchini.

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