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Layered Zucchini Ricotta Melts with Marinara: An Incredible Ultimate Recipe

Ingredients

  • – 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)

Instructions

  1. Creating these Layered Zucchini Ricotta Melts is straightforward if you follow these simple steps:
  2. Preheat your oven to 375°F (190°C).
  3. . 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.
  4. . Mix Ricotta: In a bowl, combine the ricotta cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix well until combined.
  5. . 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.
  6. 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.
  7. 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.
  8. 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.
  9. Once baked, allow it to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
  • Author: Dorothy Miler