Description
Zucchini Ricotta Melts are a delicious and comforting baked dish featuring layers of tender zucchini slices, creamy ricotta cheese blended with fresh basil and mozzarella, and rich marinara sauce. Perfect as a light vegetarian main or side dish, this recipe is simple to prepare and bakes to bubbly, golden perfection.
Ingredients
Scale
Zucchini Ricotta Melts Ingredients
- 2 medium zucchinis (400g total)
- 1 cup whole milk ricotta
- 1.5 cups shredded mozzarella
- 1 cup marinara sauce
- 1/4 cup fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C). Slice zucchinis into ¼-inch rounds. Sprinkle with salt and let them drain on paper towels for 15 minutes to remove excess moisture, ensuring a better texture when baked.
- Make the cheese mixture: In a bowl, combine ricotta, half of the shredded mozzarella, chopped basil, salt, and pepper. Mix well until you achieve a smooth, creamy consistency.
- Assemble the layers: In a baking dish, start with a layer of zucchini slices, then spread a layer of marinara sauce followed by the ricotta mixture. Repeat these layers until the ingredients are used up, topping off with the remaining mozzarella for a golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, until the dish is bubbly and the top is golden and melted. Let cool for about 5 minutes before serving to allow the dish to set and ensure the best flavor and texture.
Notes
- Draining the zucchini well prevents a watery dish.
- Use good quality marinara sauce for best flavor.
- Fresh basil adds a bright herbal note, but you can substitute with dried basil if needed (use half the amount).
- Letting the dish rest before serving helps it firm up, making it easier to serve.
- This dish is perfect for a vegetarian option and can be paired with a crisp salad or crusty bread.
