Layered Zucchini Ricotta Melts with Marinara: An Incredible Ultimate Recipe
- – 2 large zucchinis, sliced into thin rounds
- – 1 cup ricotta cheese
- – 1 cup shredded mozzarella cheese
- – 1 cup marinara sauce
- – 1 teaspoon dried basil
- – 1 teaspoon dried oregano
- – 1 teaspoon garlic powder
- – ½ teaspoon salt
- – ¼ teaspoon black pepper
- – 2 tablespoons olive oil
- – ½ cup grated Parmesan cheese (optional)
- – Fresh basil leaves for garnish (optional)
- Creating these Layered Zucchini Ricotta Melts is straightforward if you follow these simple steps:
- Preheat your oven to 375°F (190°C).
- . Prepare Zucchini: Slice the zucchinis into thin, even rounds. Lay them out on a paper towel and sprinkle with salt to draw out excess moisture. Let them sit for about 10 minutes.
- . Mix Ricotta: In a bowl, combine the ricotta cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix well until combined.
- . Sauté Zucchini: Heat olive oil in a large skillet over medium heat. Add the salted zucchini slices and sauté for about 3-4 minutes until they are slightly softened but not fully cooked. Remove from heat and set aside. 5.
- In a baking dish, spread a layer of marinara sauce on the bottom. Then, place a layer of zucchini slices over the sauce, followed by a layer of the ricotta mixture. Sprinkle some mozzarella cheese on top.
- Continue layering with marinara sauce, zucchini, ricotta, and mozzarella until all ingredients are used up, ending with a layer of marinara and a generous sprinkle of mozzarella and grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and golden brown.
- Once baked, allow it to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
