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Layered Zucchini Ricotta Melts are my solution when craving lasagna but wanting something lighter and fresh. With ribbons of golden roasted zucchini, creamy basil-flecked ricotta, and bubbling cheese, every bite tastes indulgent yet completely wholesome.
My kids used to push zucchini to the side—until I stacked it with saucy cheese like this. Now it is a dinner everyone asks for, even in summer when our garden is overflowing.
Ingredients
- Zucchini: Choose firm fresh zucchini with shiny skin. Medium size packs flavor and structure
- Olive oil: Adds richness to the roasted layers. Use a fruity extra-virgin oil if possible
- Garlic powder: Supplies savory depth without burning in a hot oven
- Dried oregano: Gives the layers Italian warmth. Select an aromatic variety for extra punch
- Salt and black pepper: Essential for drawing out flavor
- Ricotta cheese: Creamy and mild. Full-fat makes it richer but low-fat works well
- Egg: Binds the ricotta filling for sliceable layers. Always use a fresh large egg
- Fresh basil: Bright herbal notes. A handful of leaves goes a long way
- Fresh parsley: Adds green lift and complements basil
- Lemon zest: Wakes up the filling. Choose an organic lemon for a fragrant zest
- Fresh garlic: Brings heat and depth. Finely mince for an even bite
- Parmesan cheese: Salty and nutty flavor. Always buy a block and grate yourself for best melting
- Marinara sauce: Sweet tang and moisture. Look for one with clean tomato flavor or make it from scratch
- Mozzarella cheese: Classic stretch and meltiness. Shred just before using for best melt
- Fresh basil leaves: For garnish. A shower over the top at the end lifts everything
Step-by-Step Instructions
- Prepare the Zucchini:
- Arrange two or three parchment-lined sheet pans. Slice zucchini lengthwise into quarter-inch strips. Lay them flat, avoiding overlap. In a small bowl, whisk olive oil with garlic powder, oregano, salt, and black pepper. Generously brush both sides of each zucchini strip with the flavored oil. Roast in a preheated oven at four hundred degrees Fahrenheit for fifteen to twenty minutes. Zucchini should be tender and flexible but not browned or mushy. Set aside to cool and reduce oven temperature to three seventy five degrees Fahrenheit.
- Make the Ricotta Filling:
- In a medium bowl, combine ricotta, a lightly beaten egg, chopped basil, parsley, lemon zest, minced garlic, salt, black pepper, and grated Parmesan. Mix until creamy and smooth. Taste and add more salt or zest, adjusting to your liking.
- Assemble the Melts:
- Spoon half a cup marinara sauce into the bottom of a nine by thirteen inch baking dish. Spread it evenly. Overlap roasted zucchini strips in a single layer across the sauce. With a spatula, gently drop and spread half of the ricotta mixture onto the zucchini. Sprinkle with half a cup of mozzarella cheese. Ladle another half cup of marinara over everything. Repeat the process for a second layer with more zucchini, ricotta, mozzarella, and sauce. Finish with any remaining zucchini, the rest of the marinara, shredded mozzarella, and extra grated Parmesan on top.
- Bake the Casserole:
- Cover the baking dish snugly with foil, tenting it so the cheese does not touch. Bake at three seventy five degrees Fahrenheit for twenty five minutes. Carefully remove foil while watching for steam. Continue baking ten to fifteen minutes more, letting the top become bubbly and golden. The scent will fill your kitchen with garlic and herbs. Remove from oven and let it stand for ten minutes before cutting. Scatter plenty of fresh basil over the top right before serving.
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The lemon zest in the ricotta is my favorite part. It turns something classic and familiar into a bright new dinner. Zucchini season always makes me think of my grandmother in her garden. She would hand me a basket full and say “Make something special!” I think she would love this cheesy twist.
Storage Tips
Leftover melts keep well for three days in a covered container in the refrigerator. Let the casserole cool to room temperature before covering to avoid condensation that can make the layers soggy. When ready to reheat, use a low oven or microwave in short bursts keeping the cheese gooey and not rubbery. These leftovers actually taste more flavorful the next day as the herbs meld with the cheese.
Smart Ingredient Substitutions
If zucchini is out of season, substitute roasted thin eggplant slices which bring a similar meaty bite. Ricotta can be swapped for a farmer cheese or cottage cheese for a different texture. If you want to reduce fat slightly, part skim mozzarella and ricotta both work well. Try a spinach and ricotta mix for an extra green boost, folding chopped fresh spinach into the filling.
Serving Suggestions
This dish stands on its own with just some crusty bread or a crisp salad. For heartier appetites, pair with grilled chicken or roasted salmon. I love serving it with garlicky sautéed greens on the side. For a festive brunch, serve in small squares as a vegetable main course or include it on a buffet with other Italian classics.
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This casserole always brings people back for seconds. Whether using market zucchini or garden fresh, each melt is a taste of summer in a bubbling cheesy bake you will want to make again and again.
Frequently Asked Questions
- → How do I keep zucchini from getting watery?
Roasting zucchini slices before layering helps release excess moisture, resulting in firmer layers and enhanced texture.
- → Can I use part-skim ricotta instead of full-fat?
Yes, both full-fat and part-skim ricotta work well. Full-fat yields a richer, creamier result, while part-skim is lighter.
- → Is fresh basil necessary or can dried be used?
Fresh basil delivers a more vibrant flavor, but dried basil can be substituted—use about one-third the amount of dried.
- → What’s the best way to slice zucchini evenly?
Use a sharp knife or mandoline slicer to ensure even ¼-inch strips, which roast and layer more easily.
- → Can this be made ahead?
The assembled dish can be cooked in advance and gently reheated. Alternatively, prep ingredients ahead for easy assembly.