Layered Zucchini Ricotta Melts with Marinara
A nutritious and delicious layered dish of zucchini, ricotta, and mozzarella, baked with marinara sauce, perfect for meal prep.
Ingredients
Main Ingredients
- 3 medium Zucchini Sliced into thin rounds
- 15 oz Ricotta cheese For layering
- 12 oz Mozzarella cheese Shredded
- 2 cups Marinara sauce For layering
- 2 tbsp Olive oil For greasing the baking dish
Herbs and Spices
- 1 tsp Dried basil For flavor
- 1 tsp Dried oregano For flavor
- 1 tsp Garlic powder For flavor
- 1 tsp Salt For seasoning
- 1 tsp Black pepper For seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis and slice them into thin rounds, about ¼ inch thick.
- In a bowl, combine the ricotta cheese, garlic powder, salt, black pepper, and half of the dried herbs.
- Grease a baking dish with olive oil to prevent sticking.
Cooking/Assembling
- Spread a layer of marinara sauce on the bottom of the greased dish.
- Add a layer of zucchini, followed by a layer of the ricotta mixture.
- Sprinkle a layer of shredded mozzarella on top.
- Repeat the layers until all ingredients are used, finishing with marinara and mozzarella on top.
- Sprinkle the remaining oregano and basil over the top for extra flavor.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until bubbly and golden brown.
Serving
- Once baked, let the dish cool for 5–10 minutes to set.
- Cut into squares and serve warm with optional fresh herbs or a sprinkle of parmesan.
Notes
For extra flavor, roast zucchini slices lightly before layering. Chill the ricotta mixture before use for better flavor melding. Store leftovers in airtight containers for quick meals throughout the week.