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Layered Zucchini Ricotta Melts with Marinara

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Layered Zucchini Ricotta Melts with Marinara: The Best Low-Carb Comfort Food

Ingredients

Scale
  • 2 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 cup full-fat ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup marinara sauce (no sugar added)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Lay zucchini strips on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
  3. In a medium bowl, mix ricotta, egg, oregano, garlic powder, salt, and pepper until well combined.
  4. Spread a thin layer of marinara sauce on the bottom of a 8×8 inch baking dish.
  5. Layer half the zucchini strips over the sauce, overlapping slightly.
  6. Spread half the ricotta mixture over the zucchini, then sprinkle with half the mozzarella and Parmesan.
  7. Repeat layers: remaining marinara, remaining zucchini, remaining ricotta mixture, then remaining mozzarella and Parmesan.
  8. Bake for 25-30 minutes until bubbly and golden on top.
  9. Let cool for 5 minutes, then garnish with fresh basil and serve.
  10. Store leftovers in the refrigerator for up to 3 days. Reheat in oven or microwave.

Notes

For best results, use firm zucchini and squeeze out excess moisture to prevent sogginess. Can be made ahead and baked when ready.

Nutrition

Find it online: https://cheerychop.com/zucchini-ricotta-melts-recipe/