Layered Zucchini Ricotta Melts with Marinara

Here’s a delicious, comforting recipe for Layered Zucchini Ricotta Melts with Marinara — like a low-carb, veggie-forward take on lasagna melts. It’s rich, cheesy, and satisfying!

🥒 Layered Zucchini Ricotta Melts with Marinara

🍅 Ingredients:

For the zucchini layers:

• 2–3 medium zucchini, sliced lengthwise into thin strips (¼ inch thick)

• Olive oil

• Salt & pepper

For the ricotta mixture:

• 1 cup ricotta cheese

• ½ cup grated Parmesan

• 1 egg

• 1 garlic clove, minced

• 1 tbsp fresh basil or parsley (chopped)

• Salt & pepper to taste

For assembly:

• 1–1½ cups marinara sauce (store-bought or homemade)

• 1 cup shredded mozzarella

• Extra Parmesan for topping

🔥 Instructions:

1. Prep the zucchini:

   • Preheat oven to 400°F (200°C).

   • Brush zucchini slices lightly with olive oil, season with salt and pepper.

   • Roast on a baking sheet for 10–12 minutes until softened and slightly golden. Let them cool slightly. (This step removes excess moisture.)

2. Make the ricotta filling:

   • In a bowl, combine ricotta, Parmesan, egg, garlic, herbs, salt, and pepper. Mix until smooth.

3. Layer the melts:

   • In a baking dish or individual ramekins, layer:

     • A spoonful of marinara

     • A zucchini slice

     • A dollop of ricotta mixture

     • A sprinkle of mozzarella

   • Repeat 2–3 layers, ending with marinara and a good sprinkle of mozzarella and Parmesan on top.

4. Bake:

   • Bake uncovered at 400°F for 20–25 minutes, or until bubbly and golden on top.

   • Broil for 1–2 minutes for an extra golden, melty top (watch carefully!).

5. Serve:

   • Let cool for 5 minutes before serving. Garnish with extra basil or red pepper flakes.

💡 Tips:

• Add sautéed spinach or mushrooms between layers for extra veggies.

• Use eggplant slices or grilled portobellos instead of zucchini for variety.

• Great as a main or served with garlic bread or a green salad.