Description
Zucchini Ricotta Melts with Marinara are a comforting, low-carb, and gluten-free alternative to baked pasta. Layered with roasted zucchini, creamy ricotta, melted mozzarella, and savory marinara sauce, this dish delivers hearty Italian flavors without the extra carbs.
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
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange zucchini slices, brush with olive oil, and season with salt and pepper. Roast for 10 minutes, flipping halfway through.
- In a bowl, combine ricotta, Parmesan, egg, garlic, basil, oregano, salt, and pepper. Stir until well blended.
- In a 9×9-inch baking dish, spread a thin layer of marinara sauce. Layer roasted zucchini slices, followed by ricotta mixture, mozzarella, and more marinara. Repeat layers, finishing with mozzarella and a sprinkle of Parmesan.
- Cover with foil and bake for 20–25 minutes. Remove foil and broil for 2–4 minutes until the cheese is bubbly and golden.
- Let it rest for 5–10 minutes. Garnish with fresh basil or red pepper flakes if desired.
Notes
- Pre-roasting the zucchini helps reduce excess moisture.
- You can add cooked ground meat for extra protein.
- Use dairy-free alternatives to make it vegan-friendly.
- Store leftovers in an airtight container for up to 4 days.
- Freeze for longer storage and reheat before serving.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
