Layered Zucchini Ricotta Melts (Print Version)
Roasted zucchini, ricotta, marinara, and cheese layered for an irresistible savory dish with a golden, bubbly finish.
# Ingredients:
→ Vegetables
01 -
3 medium zucchinis, sliced lengthwise into 1/4-inch strips
→ Dairy
02 -
1 cup ricotta cheese
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
1 1/2 cups shredded mozzarella cheese
→ Sauces
06 -
1 1/2 cups marinara sauce
→ Seasonings
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried basil
12 -
1/2 teaspoon red pepper flakes
→ Garnish
13 -
Fresh basil leaves
# Steps:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
Arrange the zucchini strips on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10 to 12 minutes until just tender. Allow to cool slightly.
03 -
In a mixing bowl, combine ricotta cheese, egg, grated Parmesan, garlic powder, dried basil, and red pepper flakes. Stir until the mixture is smooth and homogenous.
04 -
Spread a thin layer of marinara sauce across the bottom of a baking dish. Arrange 2 to 3 slices of roasted zucchini overlapping, top with portions of the ricotta filling, spoon over additional marinara, and sprinkle mozzarella cheese. Repeat the layering process, finishing with a layer of mozzarella on top.
05 -
Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes, or until the cheese is golden and bubbling.
06 -
Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves and serve warm.
# Notes:
01 -
Ensure the zucchini is roasted only until tender to maintain structural integrity for layering.