Layered Zucchini with Ricotta, Marinara, and Mozzarella (Print version)
A cozy low-carb zucchini bake layered with seasoned ricotta, marinara, mozzarella, Parmesan, and fresh basil.
# Ingredients:
For the zucchini
01 -
3 medium zucchini, sliced lengthwise into 1/4-inch (6 mm) strips
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
For the ricotta filling
05 -
1 cup (240 g) whole milk ricotta cheese
06 -
1 large egg
07 -
1/4 cup (25 g) grated Parmesan cheese
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried basil
10 -
1/4 teaspoon red pepper flakes, optional
For layering
11 -
1 1/2 cups (360 ml) marinara sauce
12 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
13 -
2 tablespoons chopped fresh basil
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease an 8-inch square baking dish.
02 -
Arrange the zucchini slices on the baking sheet. Brush with olive oil, season with salt and pepper, and roast for 10-12 minutes until tender and flexible but not mushy. Cool for 5 minutes.
03 -
In a medium bowl, mix ricotta, egg, Parmesan, garlic powder, dried basil, and red pepper flakes until smooth and thick.
04 -
Spread a thin layer of marinara in the baking dish. Add overlapping zucchini slices, spoon over part of the ricotta filling, add more marinara, and sprinkle with mozzarella. Repeat the layers, ending with mozzarella on top.
05 -
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10-15 minutes more, until the sauce bubbles and the mozzarella is melted with golden spots.
06 -
Let the bake rest for 10 minutes before cutting. Scatter fresh basil over the top and serve warm.
# Good to know:
01 -
Roasting the zucchini first helps prevent a watery casserole.
02 -
Resting after baking gives cleaner slices.