Layered Zucchini Ricotta Melts (Print Version)
Zucchini layered with ricotta, marinara, and cheese offer a warm, satisfying, and flavorful vegetarian main.
# Ingredients:
→ Vegetables
01 -
3 medium zucchinis, sliced lengthwise into 0.6 cm strips
→ Dairy
02 -
240 grams ricotta cheese
03 -
1 egg
04 -
25 grams grated Parmesan cheese
05 -
180 grams shredded mozzarella cheese
→ Sauces
06 -
360 millilitres marinara sauce
→ Seasonings
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried basil
12 -
0.5 teaspoon red pepper flakes (optional)
→ Garnish
13 -
Fresh basil leaves
# Instructions:
01 -
Set oven to 200°C and line a baking sheet with parchment paper.
02 -
Arrange zucchini slices on the prepared sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10–12 minutes until tender but not overly soft. Allow to cool slightly.
03 -
In a bowl, combine ricotta, egg, grated Parmesan, garlic powder, dried basil, and red pepper flakes. Mix thoroughly until smooth and uniform.
04 -
Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange 2–3 zucchini slices overlapping, add a portion of the ricotta mixture, top with more marinara and mozzarella. Repeat layers, finishing with mozzarella.
05 -
Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown.
06 -
Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves and serve warm.
# Notes:
01 -
Ensure zucchini slices are not too thin to maintain structure during baking.
02 -
Using fresh marinara enhances overall flavour depth.