Name: Zucchini Ricotta Melts with Marinara – A Low-Carb Italian Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 large zucchinis, sliced lengthwise into 1/4-inch strips; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup whole milk ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 garlic clove, minced; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1 1/2 cups shredded mozzarella cheese; 1 1/2 cups sugar-free marinara sauce; Extra Parmesan for topping; Optional: Fresh basil or crushed red pepper flakes for garnish

Zucchini Ricotta Melts with Marinara are a satisfying, low-carb twist on traditional Italian baked dishes. With tender roasted zucchini slices layered between creamy ricotta, melted mozzarella, and rich marinara sauce, this recipe is perfect when I’m craving something hearty yet healthy. It’s naturally gluten-free and packed with flavor, making it one of my go-to meals for busy weeknights or relaxed weekends. Zucchini Ricotta Melts with Marinara – A Low-Carb Italian Delight

Why I Love This Recipe

I love this recipe because it gives me all the comfort of lasagna without the carbs. The creamy ricotta filling pairs beautifully with the savory marinara and stretchy mozzarella, while the roasted zucchini brings a subtle sweetness and bite. It’s incredibly easy to assemble, and I can always adjust the spices or add protein if I want to change things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini Layers:

2 large zucchinis, sliced lengthwise into 1/4-inch strips
1 tablespoon olive oil
Salt and pepper to taste

Ricotta Filling:

1 cup whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

Assembly:

1 1/2 cups shredded mozzarella cheese
1 1/2 cups marinara sauce (preferably sugar-free)
Extra Parmesan for topping
Optional: fresh basil or crushed red pepper flakes for garnish

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay out the zucchini slices, brush with olive oil, and season with salt and pepper. Roast for 10 minutes, flipping halfway through.
In a mixing bowl, stir together the ricotta, Parmesan, egg, garlic, basil, oregano, salt, and pepper until smooth and combined.
Spread a thin layer of marinara sauce in the bottom of a 9×9-inch baking dish. Layer with roasted zucchini, dollops of ricotta mixture, a sprinkle of mozzarella, and more marinara. Repeat the layers until everything is used up, finishing with mozzarella and a sprinkle of Parmesan.
Cover the dish with foil and bake for 20–25 minutes. Remove the foil and broil for 2–4 minutes until the cheese is golden and bubbly.
Let the dish rest for 5–10 minutes before serving. Garnish with basil or red pepper flakes if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Add cooked ground beef, turkey, or sausage for a meaty version.
Mix fresh herbs like parsley or thyme into the ricotta for a flavor twist.
Use yellow squash instead of zucchini for a slightly different taste and color.
Swap in a spicy arrabbiata sauce for a kick.
Add a layer of sautéed spinach or mushrooms for extra vegetables.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual portions tightly and store for up to 2 months.
Reheat in the oven at 350°F until hot, or microwave single servings for 1–2 minutes.

FAQs

How do I keep the zucchini from making the dish watery?

Roasting the zucchini before layering helps reduce moisture. Letting the dish rest before serving also allows excess liquid to settle.

Can I make this ahead of time?

Yes, I like to assemble it earlier in the day and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s going in cold.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in protein and fat, which fits perfectly into a keto diet.

What kind of marinara sauce should I use?

I go for a sugar-free marinara with simple ingredients to keep the carbs down and flavors clean.

Can I double this recipe?

Absolutely. I just use a larger baking dish and double all the ingredients. It’s great for meal prepping or feeding a crowd.

Conclusion

These Zucchini Ricotta Melts are a delicious, low-carb answer to my lasagna cravings. They’re rich, cheesy, and deeply satisfying without being heavy. Whether I’m cooking for myself, family, or friends, this dish is always a hit and fits beautifully into a variety of diets and lifestyles.