Zucchini Ricotta Melts
If you are craving something cheesy and comforting but want to keep things lighter, Zucchini Ricotta Melts are a great solution. Thin slices of zucchini replace traditional pasta or bread, layered with creamy ricotta, rich marinara, and plenty of melted mozzarella. The result is tender, flavorful, and satisfying without feeling heavy.
This dish works beautifully as a vegetarian main course or a hearty side. It is simple enough for a weeknight dinner yet impressive enough to serve guests. With fresh basil on top and bubbling cheese straight from the oven, it delivers classic Italian-inspired flavor in every bite.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Servings: 4
Ingredients
Vegetables
2 medium zucchinis, sliced lengthwise into ¼-inch thick strips
Dairy
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Sauce
1 cup marinara sauce
Binding & Seasoning
1 large egg
1 tsp dried oregano (or Italian seasoning)
1–2 cloves garlic, minced (or ½ tsp garlic powder)
½ tsp salt (adjust to taste)
¼ tsp black pepper
Garnish
Fresh basil leaves, chopped or torn
Instructions
Preheat the oven. Set oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the zucchini. Slice zucchinis lengthwise into even strips about ¼-inch thick. Lay them on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
Mix the ricotta filling. In a bowl, combine ricotta cheese, egg, half of the mozzarella, half of the Parmesan, oregano, garlic, salt, and pepper. Stir until smooth and well blended.
Add a base layer. Spread a thin layer of marinara sauce on the bottom of the baking dish.
Assemble the layers. Place a layer of zucchini strips over the sauce. Spoon ricotta mixture evenly over the zucchini.
Repeat layering. Add another thin layer of marinara, then more zucchini and ricotta mixture until ingredients are used up.
Top with cheese. Spread remaining marinara on top, then sprinkle with the remaining mozzarella and Parmesan.
Bake. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly with lightly golden edges.
Rest before serving. Let the dish sit for 5–10 minutes to firm up slightly before slicing.
Garnish and serve. Sprinkle with fresh basil just before serving.
Tips
Salting zucchini first prevents a watery dish.
Use even slices for uniform cooking.
Do not overload with sauce to avoid excess moisture.
Freshly grated Parmesan melts better than pre-grated.
Allow resting time so layers hold together.
For extra browning, broil for 2 minutes at the end.
Use full-fat ricotta for richer texture.
Taste the ricotta mixture before layering to adjust seasoning.
Line the baking dish with parchment for easier cleanup.
If zucchini releases extra moisture during baking, carefully drain before serving.
Variations
Add cooked ground turkey or beef between layers.
Stir chopped spinach into the ricotta mixture.
Use cottage cheese instead of ricotta for a lighter option.
Add red pepper flakes for a spicy kick.
Include sautéed mushrooms for deeper flavor.
Replace mozzarella with provolone for a sharper taste.
Add a layer of pesto for a fresh twist.
Make individual roll-ups instead of layered melts.
Use eggplant slices in combination with zucchini.
Top with toasted breadcrumbs for added crunch.
Q&A
Can I prepare this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze it?
Yes, freeze before baking for best texture.
Why is my dish watery?
The zucchini may not have been salted and dried enough.
Can I make it without egg?
Yes, but the ricotta layer may be slightly softer.
Is it low carb?
Yes, zucchini replaces traditional pasta layers.
Can I use store-bought marinara?
Absolutely, choose one with good flavor.
How do I reheat leftovers?
Warm in the oven at 325°F until heated through.
Can I add more cheese?
Yes, adjust to your preference.
Do I need to peel the zucchini?
No, the skin adds color and nutrients.
What pairs well with this dish?
A simple green salad or garlic bread complements it nicely.
Nutrition
(Approximate per serving)
Calories: 320
Protein: 22 g
Fat: 20 g
Carbohydrates: 12 g
Fiber: 2 g
Sugar: 6 g
Sodium: 540 mg
Values may vary based on specific brands and portion sizes.
Conclusion
Zucchini Ricotta Melts offer all the comfort of a baked Italian-style dish without the heaviness of traditional pasta. The tender zucchini, creamy ricotta, and bubbling cheese create a satisfying balance of flavor and texture. It is simple, adaptable, and perfect for anyone looking to enjoy a wholesome, cheesy meal with fresh ingredients. Once you try it, it may easily become one of your favorite ways to enjoy zucchini.