Layered Zucchini Ricotta Melts with Marinara are easy, irresistible, and gloriously cheesy! This dish layers fresh zucchini with velvety ricotta, gooey mozzarella, and a zesty marinara sauce into a baked beauty that feels gourmet without any fuss. If you’ve been trying to sneak more veggies onto your dinner table.
Why You’ll Love This Recipe
This recipe hits every note you want from a weeknight dinner. It’s vegetarian-friendly, low in calories, and ready in under an hour. The layers bake up bubbly and golden, and the leftovers (if you have any!) taste just as incredible the next day. It’s one of those dishes that looks like you spent hours in the kitchen — but your little secret is safe with me!
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Layered Zucchini Ricotta Melts with Marinara
- Total Time: 40 minutes
- Yield: 4 servings
Description
Fresh zucchini, creamy ricotta, gooey mozzarella, and bold marinara sauce bake together into a golden, bubbling casserole that delivers big Italian flavor in under 40 minutes. Each layer melts into the next for a satisfying vegetarian dinner that works on any night of the week.
Ingredients
2 large zucchinis, sliced into thin rounds
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup marinara sauce
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into thin rounds. Spread them on paper towels, sprinkle with salt, and let them sit for 10 minutes to release excess moisture. Pat dry.
3. Combine ricotta, basil, oregano, garlic powder, salt, and pepper in a bowl. Stir until smooth.
4. Heat olive oil in a skillet over medium heat. Add zucchini slices and cook for 3–4 minutes until slightly softened. Remove from heat.
5. Spread a thin layer of marinara sauce across the bottom of a 9×13 inch baking dish.
6. Lay a layer of zucchini slices over the sauce, then spoon on the ricotta mixture, then sprinkle mozzarella cheese on top. Repeat the layers until you use all ingredients.
7. Finish with a final layer of marinara, mozzarella, and Parmesan on top. Cover tightly with aluminum foil.
8. Bake covered for 20 minutes. Remove foil and bake for 5–10 more minutes until the cheese turns bubbly and golden brown.
9. Pull the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
Salt the zucchini and pat it dry before layering — this step pulls out extra moisture and prevents a watery casserole.
Stir a pinch of red pepper flakes into the ricotta mixture for a gentle kick of heat.
Add a layer of fresh spinach or thin-sliced eggplant between the zucchini for extra vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F for 15 minutes.
Freeze tightly wrapped portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Ingredient List
Main Ingredients
- 2 large zucchinis, sliced into thin rounds
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese (optional but highly recommended!)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Substitution tip: Swap mozzarella for Gouda or Fontina for a fun twist. No fresh zucchini? Yellow squash works beautifully here too!
Why These Ingredients Work
Zucchini brings natural moisture and a mild flavor that absorbs the surrounding seasonings beautifully.
Ricotta adds a creamy, light texture that contrasts perfectly with the tangy marinara.
Mozzarella is the glue that holds every layer together with that irresistible pull.
A little Parmesan on top? That golden, salty crust is the whole reason everyone comes back for seconds.
Essential Tools and Equipment
- Sharp knife (for even zucchini slices)
- Large skillet (for sautéing)
- 9×13 inch baking dish
- Mixing bowl
- Aluminum foil
How To Make Layered Zucchini Ricotta Melts with Marinara
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). This ensures even baking from the moment your dish goes in.
Step 2: Prep the Zucchini
Slice the zucchinis into thin, even rounds. Lay them on a paper towel, sprinkle with salt, and let them rest for 10 minutes. This draws out extra moisture — skipping this step leads to a watery casserole, and nobody wants that!
Step 3: Mix the Ricotta
In a bowl, combine ricotta, dried basil, dried oregano, garlic powder, salt, and black pepper. Stir until smooth and fully blended.
Step 4: Sauté the Zucchini
Heat olive oil in a large skillet over medium heat. Add the salted zucchini slices and cook for 3–4 minutes until slightly softened. You’re not cooking them all the way — just giving them a head start!
Step 5: Assemble Your Layers
In your baking dish, spread a layer of marinara across the bottom. Add a layer of zucchini, then spoon on the ricotta mixture, then sprinkle mozzarella. Repeat until all your ingredients are used up, finishing with marinara and a generous mozzarella (plus Parmesan if using) top layer.
Step 6: Bake to Golden Perfection
Cover with foil and bake for 20 minutes. Remove the foil and bake another 5–10 minutes until the cheese is bubbly and golden brown on top.
Step 7: Rest and Serve
Let the dish cool for a few minutes before serving — this helps those beautiful layers set. Garnish with fresh basil and serve!
You Must Know
ALWAYS draw the moisture out of your zucchini before layering. If you skip this, you’ll end up with a soggy mess instead of clean, beautiful layers. Ten minutes of patience makes all the difference!
Personal Secret: Add a pinch of red pepper flakes to your ricotta mixture. It gives the filling a gentle warmth that takes every single bite up a notch — without being spicy at all!
Pro Tips & Cooking Hacks
- Use fresh, firm zucchini — avoid any that feel soft or have blemishes.
- Layer evenly so every forkful gets a bit of everything.
- Let the dish rest before slicing for cleaner portions.
- Don’t skip the Parmesan on top — that crispy golden layer is everything.
Flavor Variations & Suggestions
- Meat Lovers: Add browned ground turkey or crumbled Italian sausage between layers.
- Greens Boost: Tuck fresh spinach or kale between zucchini layers.
- Cheese Swap: Try Fontina or smoked Gouda for a deeper, nuttier flavor profile.
- Eggplant Addition: Layer thin sliced eggplant alongside the zucchini for a heartier texture.
Make-Ahead Options
Assemble the entire dish up to a day in advance and store covered in the fridge.
When ready to serve, bake as instructed — you may need to add 5 extra minutes since it’s starting cold.
This makes it a fantastic option for dinner parties or busy weeknights!
Recipe Notes & Tips
The key to clean, beautiful layers is patience with the zucchini prep. Once you’ve done it a couple of times, the whole process feels incredibly natural. This dish also makes a wonderful vegetarian centerpiece for holiday gatherings!
Serving Suggestions
Pair with a simple green salad or crusty garlic bread for a complete meal.
A glass of Pinot Grigio or rosé is the perfect companion for this Italian-inspired dish.
For a lighter option, serve alongside roasted cherry tomatoes.
How to Store Your Layered Zucchini Ricotta Melts
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
- Reheating: Microwave individual portions or reheat covered in a 350°F oven for 15 minutes.
Allergy Information
- Dairy: Contains ricotta, mozzarella, and Parmesan — substitute with your favorite dairy-free cheese alternatives.
- This recipe is naturally gluten-free, egg-free, and nut-free.
Questions I Get Asked A Lot
Can I use other vegetables?
Absolutely! Bell peppers, eggplant, mushrooms, or even thinly sliced sweet potato all work wonderfully in this dish. Just make sure to draw out any excess moisture from watery vegetables first.
How do I know when it’s done baking?
The cheese on top should be fully melted, bubbly, and starting to turn golden brown. You’ll also notice the edges of the sauce bubbling slightly — that’s your cue to pull it out!
Can I use jarred marinara?
Yes, and there’s absolutely no shame in it! A quality store-bought marinara works beautifully here. Go for one with simple ingredients and no added sugar for the best flavor.
Is this dish suitable for meal prep?
It’s one of the best for it! Store in individual airtight containers and you have a ready-to-heat lunch or dinner for the whole week.
Can I make this vegan?
Yes! Swap all the cheeses for your favorite plant-based alternatives. The layered method works just as well with vegan ricotta and mozzarella.
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