Zucchini Ricotta Melts (Print Version)
# Ingredients:
→ Zucchini slices prep
01 -
4 medium zucchini (roughly 2 pounds), cut lengthwise into thin ¼-inch strips
02 -
2 tablespoons of olive oil
03 -
1 teaspoon oregano (dried)
04 -
1 teaspoon garlic powder
05 -
A half teaspoon of salt
06 -
Black pepper, ¼ teaspoon
→ Cheesy ricotta stuffing
07 -
15 ounces of ricotta (use low-fat or full-fat)
08 -
1 large egg, whisked lightly
09 -
¼ cup chopped fresh parsley
10 -
¼ cup finely chopped basil
11 -
1 teaspoon grated lemon zest
12 -
2 garlic cloves, minced finely
13 -
Salt, ½ teaspoon
14 -
¼ teaspoon ground black pepper
15 -
½ cup Parmesan, grated
→ Layer goodies and topping
16 -
2 cups marinara (homemade or store-bought)
17 -
2 cups shredded mozzarella
18 -
¼ cup of grated Parmesan
19 -
Basil leaves, freshly picked, for garnish
# Instructions:
01 -
Set oven to 400°F (200°C). Cut the zucchini into long thin slices (¼-inch thick). Place parchment on 2 or 3 baking trays, then spread the slices in one flat layer. Mix together olive oil, oregano, garlic powder, black pepper, and salt. Use a brush to coat the zucchini strips evenly. Bake them for 15 to 20 minutes so they’re soft but not mushy. Wait till slightly cooled, then lower the oven heat to 375°F (190°C).
02 -
Grab a mixing bowl and toss in ricotta cheese, parsley, basil, garlic, egg, Parmesan, lemon zest, salt, and pepper. Stir it all up till you’ve got a smooth paste. Taste and tweak if the flavor feels off.
03 -
On the bottom of a baking dish (9x13 inch), spread ½ cup marinara sauce evenly. Lay a zucchini slice base layer in slight overlaps. Add half the ricotta mix on top. Sprinkle ½ cup mozzarella over that. Spread another ½ cup marinara sauce. Keep layering with more zucchini, the remaining ricotta, another part of mozzarella, and a bit of sauce. Finish layering zucchini, the last bit of marinara, and all the leftover cheeses.
04 -
Wrap the dish with foil without letting it touch the top layer. Bake in the 375°F (190°C) oven for 25 minutes. Pull the foil off and bake for an extra 10 to 15 minutes until the cheese has bubbled and turned golden. Let the dish sit for 10 minutes before serving. Sprinkle it with fresh basil on top.
# Notes:
01 -
Roasting the zucchini helps soak up excess moisture and boosts taste.
02 -
Let ricotta sit out a bit at room temp for better flavor blending.
03 -
Allow the dish to cool before cutting for cleaner slices.