Layered Zucchini Ricotta Melts – Cheesy, Savory & Easy Vegetarian Dinner
These Layered Zucchini Ricotta Melts with Marinara are a cheesy, savory, and wholesome vegetarian delight! Layers of tender zucchini, creamy ricotta, and tangy marinara sauce baked to perfection make this dish perfect for weeknight dinners, meal prep, or cozy family meals.
Equipment
- 9x13-inch baking dish
- Parchment paper (optional)
- Mixing bowls
- Spatula or silicone brush
- Knife for slicing zucchini
- Wire cooling rack
Ingredients
- 3–4 medium zucchini, sliced ¼-inch thick
- 2 cups ricotta cheese (whole or part-skim)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of nutmeg
- 1–2 tablespoons fresh herbs (basil or parsley, optional)
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 2–3 tablespoons grated Parmesan cheese
- Optional: red pepper flakes, garlic, additional herbs, or toasted nuts
Instructions
- Preheat oven to 375°F (190°C) and grease or line a 9x13-inch baking dish.
- Prepare zucchini: slice thinly, salt lightly, and pat dry after 10–15 minutes (or roast 5–7 minutes).
- Prepare ricotta: combine ricotta, salt, pepper, nutmeg, and herbs in a bowl.
- Assemble layers:Spread a thin layer of marinara on the dish bottom.Arrange zucchini slices, slightly overlapping.Spread ricotta mixture evenly.Sprinkle mozzarella and Parmesan.Repeat layers, finishing with cheese on top.
- Bake: cover with foil for 25 minutes, then uncover and bake 10–15 minutes until top is golden and bubbly.
- Cool and serve: rest 5–10 minutes; garnish with fresh basil if desired.
Notes
- Texture tips: pre-salt or roast zucchini to prevent watery layers.
- Flavor tips: season each layer for maximum taste.
- Make-ahead: assemble a day in advance and refrigerate until baking.
- Storage: refrigerate leftovers up to 4 days; freeze up to 2 months.
- Variations: add red pepper flakes, garlic, or protein (chicken/sausage); swap cheeses for different melt profiles.