😋 Layered Zucchini Ricotta Melts with Marinara
The Best Low-Carb Comfort Food You’ll Want on Repeat
Description
These Layered Zucchini Ricotta Melts with Marinara are everything you love about lasagna—minus the carbs. Tender roasted zucchini replaces pasta, while creamy ricotta, rich marinara, and melty cheese come together into a warm, satisfying bake. It’s comforting, flavorful, and perfect for nights when you want something cozy without feeling heavy.
📝 Ingredients
For the Zucchini Layers
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4 medium zucchini (about 2 lbs), sliced lengthwise into ¼-inch strips
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
For the Layers & Topping
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1 cup ricotta cheese
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1 cup marinara sauce
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Optional: fresh basil or parsley for garnish
🍽️ Directions
1️⃣ Roast the Zucchini
Preheat oven to 400°F (205°C). Toss zucchini slices with olive oil, garlic powder, oregano, salt, and pepper. Arrange on a baking sheet and roast for 12–15 minutes until just tender. Remove and set aside.
2️⃣ Prepare the Baking Dish
Lightly grease an 8×8-inch baking dish. Spoon a thin layer of marinara sauce across the bottom.
3️⃣ Build the First Layer
Arrange a single layer of roasted zucchini strips over the sauce. Spoon dollops of ricotta evenly over the zucchini.
4️⃣ Add Sauce & Cheese
Spread marinara over the ricotta, then sprinkle with mozzarella and Parmesan.
5️⃣ Repeat the Layers
Repeat layering zucchini, ricotta, marinara, and cheese until ingredients are used, finishing with cheese on top.
6️⃣ Bake Until Bubbly
Bake uncovered for 20–25 minutes, or until cheese is melted, bubbly, and lightly golden.
7️⃣ Rest & Serve
Let rest for 5 minutes, garnish with fresh herbs if desired, slice, and enjoy warm.