Layered Zucchini Ricotta Melts are a delightful dish featuring fresh zucchini, creamy ricotta cheese, and rich marinara sauce, making them a perfect choice for a vegetarian dinner or a quick lunch option. These cheesy vegetable melts are not only satisfying but also bring a taste of Mediterranean flavors to your table.
Ingredients
Scale:
4 medium zucchinis, sliced into ¼-inch rounds
1 teaspoon salt
2 tablespoons olive oil
1 cup ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon fresh basil, chopped
¼ teaspoon black pepper
2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced zucchini with salt and let it sit for about 15 minutes. Pat the zucchini slices dry with paper towels.
Heat olive oil in a large skillet over medium heat. Sauté the zucchini slices in batches for about 2-3 minutes on each side until lightly browned. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, Italian seasoning, chopped basil, and black pepper. Mix until smooth and creamy.
Spread half of the marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the sautéed zucchini slices over the sauce, then spoon half of the ricotta mixture over the zucchini. Repeat the layers.
Sprinkle shredded mozzarella cheese evenly over the top layer.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Remove from the oven, let cool for 10 minutes, and garnish with fresh basil leaves before serving.
