Description
Layered Zucchini Ricotta Melts with Marinara is a delicious baked casserole featuring tender zucchini rounds layered with a creamy ricotta cheese mixture and rich marinara sauce. Topped with melted mozzarella and Parmesan cheeses, this comforting vegetable bake offers a satisfying, cheesy meal perfect for a healthy vegetarian dinner.
Ingredients
Scale
Zucchini Layers
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
Cheese Mixture
- 1 cup ricotta cheese
- 1 egg, beaten
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Sauce
- 1 cup marinara sauce (store-bought or homemade)
Garnish
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with olive oil or cooking spray to prevent sticking.
- Prepare Zucchini: Slice the zucchinis into 1/4-inch thick rounds. Lay the slices on a clean kitchen towel or paper towels to absorb any excess moisture, which helps prevent the casserole from becoming watery.
- Make Cheese Mixture: In a bowl, mix together ricotta cheese, beaten egg, shredded mozzarella, grated Parmesan, dried basil, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
- Layer Sauce: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to create a flavorful base.
- First Layer of Zucchini and Cheese: Arrange a single overlapping layer of zucchini slices over the marinara sauce. Then spread a portion of the ricotta cheese mixture evenly over the zucchini layer.
- Continue Layering: Repeat layering zucchini slices, ricotta mixture, and marinara sauce until all ingredients are used. Finish with a top layer of marinara sauce.
- Top with Cheese: Sprinkle the remaining shredded mozzarella cheese evenly over the top of the assembled casserole.
- Bake: Place the dish in the oven and bake for 25 to 30 minutes, or until the zucchini is tender and the cheese on top is melted and bubbly.
- Optional Broil: For a golden, slightly browned cheese crust, broil the casserole for 2 to 3 minutes at the end of baking. Watch carefully to avoid burning.
- Cool and Garnish: Let the casserole cool for a few minutes before serving. Garnish with fresh basil or parsley if desired to add a fresh herbal touch.
Notes
- Be sure to pat dry zucchini slices well to avoid excess moisture in the casserole.
- You can use homemade marinara sauce or your favorite store-bought version.
- Broiling at the end enhances the cheese’s flavor and appearance but is optional.
- This dish can be prepared ahead and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
