Description
Discover how to make Layered Zucchini Ricotta Melts With Marinara in just a few easy steps. Enjoy a delicious, nutritious meal perfect for any occasion.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1 cup (240 ml) ricotta cheese
- 1/2 cup (120 ml) shredded moz zarella cheese
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 cup (240 ml) marinara sauce (store-bought or homemade)
- 1 egg, beaten
- 1 tsp (5 ml) dried basil
- 1 tsp (5 ml) garlic powder
- 1/2 tsp (3 ml) onion powder
- Salt and pepper to taste
- Fresh basil or parsley, for garnish (optional )
Instructions
- Begin by setting your oven to 375°F (190°C) and lightly coat a baking dish, approximately 9×9 inches, with a bit of olive oil or non-stick spray.
- Cut the zucchinis into rounds that are 1/4-inch thick and place them on a clean cloth or paper towels to soak up any extra moisture.
- In a mixing bowl, blend ricotta cheese with the beaten egg, mozzarella, Parmesan, basil, garlic powder, onion powder, salt, and pepper until the mixture is creamy and well-mixed.
- Pour a small amount of marinara sauce on the base of the greased baking dish.
- Arrange the zucchini rounds over the marinara in a single, slightly overlapping layer. Spread some of the ricotta blend over the zucchini.
- Continue layering, switching between zucchini, ricotta mixture, and marinara until all ingredients are used, making sure to end with a layer of marinara.
- Scatter the remaining mozzarella over the top.
- Place in the oven to cook for 25-30 minutes until the zucchini becomes tender and the cheese is melted and bubbling.
- If you wish, broil for an additional 2-3 minutes to give the cheese a golden finish.
- Allow the dish to cool briefly before serving, and if you like, embellish with fresh basil or parsley.
Notes
- Thoroughly pat zucchini dry after slicing to prevent a watery dishnBlend ricotta at room temperature for a smoother mixturenOpt for freshly grated Parmesan to enhance flavor in the ricotta mix