Mediterranean Layered Zucchini Ricotta Melts with Marinara
A comforting and nutritious Mediterranean-style bake, these zucchini ricotta melts are a flavorful twist on classic lasagna. Layers of thinly sliced zucchini, herbed ricotta, and savory marinara are baked to bubbling perfection and topped with melty cheese. Perfect for a light dinner or a hearty side, this dish brings all the creamy, tangy, and herby goodness without the heaviness of pasta.
Total Time
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 4
Ingredients
For the zucchini layers:
3 medium zucchinis, sliced lengthwise into ¼-inch thick strips
1 tbsp olive oil
Salt & pepper, to taste
For the ricotta filling:
1 ½ cups ricotta cheese
1 garlic clove, minced
½ cup grated Parmesan cheese
1 egg
1 tbsp chopped fresh basil (or 1 tsp dried)
1 tbsp chopped fresh parsley (or 1 tsp dried)
Salt & pepper, to taste
For assembly:
1 ½ cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
¼ cup crumbled feta cheese (optional, for Mediterranean flair)
Fresh basil leaves, for garnish
Instructions
Preheat Oven
Preheat your oven to 375°F (190°C).
Prepare Zucchini
Lightly brush zucchini slices with olive oil and season with salt and pepper.
Grill or sear them on a skillet over medium heat for 1–2 minutes per side until lightly softened. Set aside.
Make Ricotta Filling
In a bowl, mix ricotta, minced garlic, Parmesan, egg, basil, parsley, salt, and pepper until smooth.
Layer the Ingredients
In a small baking dish (8×8 or similar):
Spread a few spoonfuls of marinara on the bottom.
Layer zucchini slices to cover the base.
Spread a layer of ricotta mixture.
Spoon a little marinara over.
Repeat the layers (zucchini → ricotta → marinara) until everything is used up, ending with marinara on top.
Top with Cheese
Sprinkle shredded mozzarella and optional crumbled feta over the top layer.
Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
Cool and Garnish
Let it rest for 5 minutes before serving. Garnish with fresh basil leaves.
Serving Suggestion
Serve warm with crusty bread, a fresh cucumber salad, or roasted chickpeas for a complete Mediterranean meal.
Tips
Drain ricotta well: If your ricotta is watery, let it drain in a fine-mesh sieve or cheesecloth for 10–15 minutes. This prevents a soggy bake.
Avoid overcooking zucchini: Lightly grill or pan-sear until just tender. Overcooking will make it mushy in the oven.
Use a mandoline slicer: For consistent zucchini slices, a mandoline ensures even cooking and a neater presentation.
Let it rest: After baking, allow it to sit for 5–10 minutes. This helps the layers settle and makes serving easier.
Variations:
Add protein: Stir shredded rotisserie chicken, ground turkey, or cooked lentils into the ricotta layer for added heartiness.
Use eggplant: Substitute zucchini with thin slices of grilled eggplant or alternate layers for more variety.
Spice it up: Add crushed red pepper flakes or chopped olives for more Mediterranean kick.
Go dairy-free: Use almond ricotta and a dairy-free mozzarella alternative.
Herb swap: Try oregano, mint, or thyme if you don’t have basil or parsley.
Q&A
Q: Can I make this ahead of time?
A: Yes! Assemble the dish up to a day in advance, cover, and refrigerate. When ready to bake, add 5 extra minutes to the cooking time.
Q: Can I freeze it?
A: Absolutely. Bake first, cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until hot and bubbly.
Q: What can I use instead of ricotta?
A: Cottage cheese (drained and blended) or a mix of mascarpone and Greek yogurt can work well as substitutes.
Q: How do I keep it from getting watery?
A: Salt the zucchini slices and let them rest for 10 minutes, then blot with paper towels to draw out moisture before layering.
Nutrition
Calories: ~310
Protein: 17g
Fat: 21g
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g
Calcium: ~30% DV
Vitamin A: ~20% DV
Iron: ~10% DV
Note: Nutrition may vary slightly depending on the marinara and cheese brands used.
Conclusion
Mediterranean Layered Zucchini Ricotta Melts with Marinara is a delightful low-carb, gluten-free alternative to traditional lasagna. With vibrant herbs, creamy ricotta, and the tang of marinara, it offers a wholesome, balanced meal that’s both comforting and refreshing. Easy to customize, make-ahead friendly, and packed with Mediterranean flavor, this dish is perfect for weeknight dinners or elegant veggie-forward entertaining.