Mediterranean Baked Zucchini Layers with Ricotta and Marinara

This Mediterranean Baked Zucchini Layers with Ricotta and Marinara is a lighter, vegetable-forward twist on classic lasagna. Thin zucchini slices replace pasta, layered with creamy ricotta, tangy marinara, and melty mozzarella. Aromatic herbs like basil and oregano elevate the flavor, while a sprinkle of Parmesan adds a savory finish. It’s comforting, nutritious, and perfect for a weeknight dinner or meal prep, capturing the essence of Mediterranean simplicity and freshness.

Time:

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Ingredients

Medium or large zucchinis, sliced lengthwise into thin strips (about 3–4)

2 cups marinara sauce (homemade or store-bought)

1 ½ cups whole milk ricotta cheese

1 ½ cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 egg (optional, to bind ricotta)

1–2 tbsp olive oil (for greasing and cooking)

Fresh basil leaves, chopped

2 cloves garlic, minced (or 1 tsp garlic powder)

1 tsp dried oregano or Italian seasoning

Salt and black pepper, to taste

Instructions

Preheat Oven:
Set oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Prepare Zucchini:
Slice zucchinis lengthwise into thin strips. Optional: lightly salt slices and let them sit for 10 minutes, then pat dry to remove excess moisture. This prevents a watery bake.

Prepare Ricotta Mixture:
In a bowl, combine ricotta cheese, egg (if using), minced garlic, chopped basil, dried oregano, salt, and pepper. Mix until smooth.

Layer the Dish:

Spread a thin layer of marinara sauce on the bottom of the baking dish.

Layer zucchini slices to cover the base.

Spread a portion of ricotta mixture over the zucchini.

Sprinkle some shredded mozzarella.

Repeat layers until ingredients are used, finishing with marinara sauce and a final sprinkle of mozzarella and Parmesan on top.

Bake:
Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 15–20 minutes until cheese is golden and bubbly.

Cool and Serve:
Let the dish rest for 5–10 minutes before slicing. Garnish with extra fresh basil if desired.

Tips

Prevent Watery Layers: Salt zucchini slices and pat dry to remove excess moisture.

Uniform Slices: Use a mandoline or sharp knife for even zucchini layers.

Cheese Variety: Mix part mozzarella with fontina or provolone for a richer flavor.

Use Fresh Herbs: Fresh basil and parsley give a vibrant taste.

Marinara: Homemade marinara enhances freshness, but store-bought works fine.

Baking Dish: Glass or ceramic works best for even cooking.

Rest Before Serving: Helps the layers set for cleaner slices.

Optional Crunch: Sprinkle breadcrumbs mixed with olive oil on top for a crispy finish.

Variations

Mediterranean Twist: Add roasted red peppers or artichoke hearts between layers.

Protein Boost: Include cooked chicken, turkey, or ground beef for a hearty version.

Vegan Option: Use tofu ricotta or cashew-based cheese and dairy-free mozzarella.

Spicy Kick: Add red pepper flakes to the ricotta mixture for heat.

Herb Variation: Use thyme or rosemary for a different aromatic profile.

Pesto Layer: Spread a thin layer of basil pesto over ricotta for extra flavor.

Cheese Mix: Incorporate goat cheese for tanginess in the ricotta layer.

Individual Portions: Assemble in small ramekins for personal servings.

Q&A

Q: Can I make this ahead of time?
A: Yes, assemble the layers and refrigerate for up to 24 hours. Bake when ready to serve.

Q: Can zucchini be roasted first?
A: Yes, lightly roasting zucchini slices reduces moisture and intensifies flavor.

Q: Is this dish gluten-free?
A: Yes, using zucchini in place of pasta makes it naturally gluten-free.

Q: Can I freeze leftovers?
A: Yes, bake and cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.

Q: Can I omit the egg?
A: Absolutely. The ricotta will still hold, but egg helps bind layers more firmly.

Nutrition

(Per Serving, based on 6 servings)

Calories: 210

Protein: 12 g

Carbohydrates: 10 g

Fat: 14 g

Fiber: 2 g

Sodium: 400 mg

Conclusion

Mediterranean Baked Zucchini Layers with Ricotta and Marinara is a comforting, lighter alternative to traditional lasagna, packed with fresh vegetables and creamy cheese. With aromatic herbs and a rich tomato base, it offers a satisfying, wholesome meal that embodies Mediterranean flavors without excess carbs. Perfect for weeknight dinners or special occasions, it’s a versatile dish that’s both nourishing and flavorful.