Layered Zucchini Ricotta Melts

This comforting Layered Zucchini Ricotta Melt is my answer when I want cozy Italian flavor with garden-fresh brightness but need dinner to come together quickly. Tender slices of zucchini are tucked between pillowy ricotta and tangy marinara then showered in bubbly mozzarella for a dish that feels both light and indulgent. Perfect for summer harvests or anytime you need a meatless main that satisfies everyone at the table

I make this anytime I crave lasagna but want something less heavy. When my neighbor drops off zucchini from her garden this is the first thing I bake and the leftovers always taste even better the next day

Ingredients

• Zucchini: Two medium squash sliced lengthwise You want firm not mushy Choose small to medium zucchinis with glossy skin
• Ricotta cheese: One cup creamy and mild Adds richness I pick whole milk ricotta for the best flavor
• Marinara sauce: One cup tomatoey and bright Pick a jar with very few ingredients or use homemade for the cleanest taste
• Shredded mozzarella: Half cup for gooey meltiness A whole block grated fresh has the best stretch and flavor
• Dried oregano: One teaspoon Traditional Italian seasoning to bring it all together Check for freshness and strong aroma
• Fresh basil: For garnish Bright herbal finish To pick the best basil leaves look for vibrant color and no dark spots

Step-by-Step Instructions

Prep the Ingredients:

Wash and trim zucchini then slice lengthwise into even strips about one quarter inch thick I like to use a sharp knife and keep the thickness the same for even cooking

Build the First Layer:

Arrange half of the zucchini slices in a lightly greased eight by eight inch baking dish Lay them slightly overlapping to form a sturdy base

Spread on Ricotta:

Dollop half of the ricotta cheese over the zucchini then use the back of a spoon to smooth it out Try to make an even layer all the way to the edges

Add Marinara and Cheese:

Pour half the marinara sauce over the ricotta spreading gently Then scatter half of the shredded mozzarella on top for cheesy goodness

Repeat Layers:

Repeat with the rest of the zucchini ricotta marinara and mozzarella building a second layer

Season and Bake:

Sprinkle the top with dried oregano for an herbal lift Bake in a preheated 375 degree oven for twenty to twenty five minutes until the cheese is golden and the zucchini is just tender

Finish and Serve:

Let the bake sit five minutes so it sets up Sprinkle fresh basil over the top before serving for a fragrant finish

Save

Ricotta is my favorite part of this recipe It transforms simple zucchini into something so creamy and comforting I still remember making this with my mom when our backyard was overflowing with zucchini every summer and we would laugh about how many ways we could use it

Storage Tips

Let leftovers cool completely before storing in airtight containers Refrigerate for up to three days The flavors mingle and deepen as it rests making it even better for lunch the next day For longer storage you can freeze single portions for up to one month Reheat gently so the zucchini does not turn mushy

Ingredient Substitutions

If you do not have ricotta try cottage cheese pulsed in the blender for a smoother texture Any pasta sauce can sub in for marinara and grated provolone or fontina works for mozzarella If extra protein is wanted tuck in some chopped spinach or cooked lentils

Serving Suggestions

Serve hot with a crisp green salad and crusty bread for a classic combination A side of roasted potatoes or simple polenta is wonderful too Sometimes I add a sprinkle of parmesan right before baking for even more cheesy flavor

Cultural and Historical Context

This dish is inspired by Italian lasagna but swaps pasta for thinly sliced zucchini making it a lighter take While zucchini is native to the Americas Italians popularized it in savory bakes that stretch far beyond pasta The magic of this recipe comes from letting peak season produce shine

Recipe FAQs

→ Can I substitute mozzarella with another cheese?

Yes, provolone or fontina are great substitutes for mozzarella if you desire a different melting texture or flavor.

→ How thin should the zucchini slices be?

Slicing zucchini about 1/4 inch thick ensures even layering and tenderness after baking.

→ Is it necessary to salt and drain the zucchini beforehand?

While optional, salting and patting the slices dry helps prevent excess moisture for a firmer final dish.

→ Can I make the dish ahead of time?

Assemble the layers a few hours ahead and refrigerate; bake just before serving for best results.

→ What protein can I add to this dish?

Cooked ground turkey or Italian sausage can be layered in for a heartier meal.