Mediterranean Layered Zucchini Ricotta Melt with Marinara
This Mediterranean Layered Zucchini Ricotta Melt with Marinara is a fresh and savory baked dish that layers tender zucchini slices with creamy ricotta, melted cheese, and a tangy homemade (or store-bought) marinara sauce. Inspired by Mediterranean flavors and lasagna-style comfort, it’s lighter, gluten-free, and loaded with wholesome ingredients. Ideal as a vegetarian main or a flavorful side, this dish is comforting yet refreshing—a perfect balance of indulgence and nutrition.
Time:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
Main Components:
2–3 medium zucchini, thinly sliced lengthwise
1 tablespoon olive oil (for brushing zucchini)
Salt and pepper to taste
1 ½ cups ricotta cheese
1 egg (optional, for firmer ricotta layer)
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish
Instructions:
Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
Prepare Zucchini:
Slice zucchini lengthwise into thin strips (about 1/4 inch thick). Optionally, sprinkle slices with salt and let sit for 10 minutes to draw out excess water, then pat dry.
Grill or Roast Zucchini (optional but recommended):
Brush zucchini slices with olive oil and either grill them briefly (1–2 mins per side) or roast in a 400°F (200°C) oven for 8–10 minutes. This enhances flavor and prevents sogginess.
Prepare Ricotta Mixture:
In a bowl, mix ricotta, egg (if using), oregano, basil, salt, and pepper. Set aside.
Assemble Layers:
In the baking dish, spread a thin layer of marinara. Add a layer of zucchini slices, spread with ricotta mixture, then top with marinara and mozzarella. Repeat layers until ingredients are used, ending with a layer of mozzarella and a sprinkle of Parmesan.
Bake:
Cover loosely with foil and bake for 25 minutes. Uncover and bake an additional 5–10 minutes, or until cheese is golden and bubbling.
Cool & Garnish:
Let rest for 5–10 minutes before slicing. Garnish with fresh basil or parsley.
Tips & Variations:
Add Protein:
Add cooked lentils, grilled chicken, or crumbled tempeh between layers for a protein boost.
Make it Vegan:
Use vegan ricotta and dairy-free mozzarella.
No Egg Option:
Omit the egg from the ricotta for a softer, creamier texture.
Make Ahead:
Assemble ahead of time and refrigerate up to 24 hours before baking.
Add More Veggies:
Layer in sautéed spinach, eggplant slices, or roasted red peppers.
Q&A
Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash works beautifully and adds a bit of color contrast.
Q: How do I prevent the dish from becoming watery?
A: Pre-salting and roasting or grilling the zucchini helps remove moisture and prevents sogginess.
Q: Can I freeze this dish?
A: Yes, bake it fully first, then cool and freeze in portions. Reheat in the oven for best results.
Q: Is this dish keto or low-carb friendly?
A: Yes, it’s naturally low in carbs and gluten-free, especially if you use a sugar-free marinara.
Nutrition (per serving, approx. based on 6 servings):
Calories: 280 kcal
Protein: 15 g
Carbs: 12 g
Fat: 19 g
Fiber: 2 g
Sugar: 5 g
Sodium: 600 mg
Note: Nutrition may vary based on brand of ingredients used.
Conclusion:
This Mediterranean Layered Zucchini Ricotta Melt with Marinara is everything you love about comfort food—cheesy, creamy, satisfying—without the heaviness of traditional pasta dishes. It’s perfect for weeknight dinners, meal prep, or sharing with friends and family. Customize it easily to suit vegan or protein-rich diets, and enjoy a dish that’s as nourishing as it is indulgent.