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