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This layered zucchini ricotta melt is the answer for anyone craving cozy comfort with a fresh twist. Creamy ricotta, bubbling mozzarella, and ribbons of roasted zucchini come together in a dish that feels indulgent and light all at once. Whether you are dodging carbs or just looking to try something special with summer squash, these melts make for a hearty main or delightful side that will impress family and friends.
When I first tried this recipe, I was surprised how satisfyingly rich it tasted with such humble ingredients. Now my friends ask for it every time zucchini season rolls around and I never mind making a double batch.
Ingredients
- Zucchini: Gives this dish structure and subtle flavor. Be sure to pick firm straight zucchinis with shiny skins for easy slicing and beautiful layers
- Ricotta cheese: Adds creamy richness. Choose a whole milk ricotta for extra indulgence and avoid ones that appear too watery
- Egg: Binds the ricotta mixture so the layers stay cohesive
- Grated Parmesan cheese: Provides salty nutty depth. Use freshly grated for the best melt and sharpest flavor
- Shredded mozzarella cheese: Melts into delicious gooeyness. Always check that the cheese is soft and fresh for the most satisfying stretch
- Marinara sauce: Brings a bright lively note. Opt for a thick robust sauce free of excess sugar to avoid sogginess
- Olive oil: Keeps the zucchini tender as it roasts. A fruity extra virgin olive oil lends an aromatic finish
- Salt and black pepper: Are the essential basic seasonings
- Garlic powder and dried basil: Infuse the creamy ricotta with warm herbal flavor
- Red pepper flakes: Offer a gentle kick. Add more if you like a spicier melt
- Fresh basil leaves: Brighten the final plate. Look for vibrant green unblemished leaves
Instructions
- Prepare the Zucchini Slices:
- Slice each zucchini lengthwise into even slabs about the thickness of a pencil. Erasing any traces of bitterness means starting with fresh vibrant zucchini. Pat the pieces dry so they roast beautifully
- Roast the Zucchini:
- Place zucchini slices side by side on a parchment lined baking sheet. Drizzle olive oil over the top and sprinkle lightly with salt and pepper. Roast in a hot oven until the slices are just turning soft but still hold their shape. This removes excess moisture that could make the final dish runny. Allow slices to cool slightly before handling
- Mix the Ricotta Filling:
- In a mixing bowl beat together the ricotta with an egg, grated Parmesan, garlic powder, dried basil, and red pepper flakes. Stir until very smooth and flecked with spices. The egg is key here for setting the filling
- Layer the Dish:
- Start by spreading a thin coat of marinara sauce at the bottom of your chosen baking dish. Lay two or three slightly overlapping zucchini strips on top. Add generous spoonfuls of the ricotta mixture, then another layer of sauce, then a handful of mozzarella. Repeat the building process until you have used up the ingredients, finishing with mozzarella so the top gets extra golden
- Bake and Finish:
- Cover the dish loosely with foil to trap steam for melting. Bake until hot throughout, then uncover so the cheese can brown and bubble beautifully. This is the payoff moment so do not rush it
- Rest and Garnish:
- Once bubbling and golden, remove from the oven. Let the casserole stand a few minutes to settle and set. Top with torn fresh basil leaves for a clean herby note before serving
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Picking top quality ricotta has always made the biggest difference for me. Smooth creamy ricotta brings the layers together and every time I see that first cheesy forkful vanish at my table I get the same homey satisfaction I felt when I served it to my family for the first time.
Storage Tips
This zucchini melt keeps well covered in the fridge for up to four days. I often tuck portions into meal prep containers for easy reheating. The cheesy layers stay moist but not soggy as long as you roast those zucchini slices before layering. Avoid freezing as the zucchini can turn watery and lose texture
Ingredient Substitutions
If you do not have ricotta cottage cheese works nicely though the filling will be a bit looser. A dairy free cheese blend can be swapped in for mozzarella. Try adding spinach between layers for even more veggies and a burst of green
Serving Suggestions
This recipe works as a main course paired with crusty bread or a simple green salad. It also makes a cheerful addition to holiday buffets or potlucks. Cut smaller for appetizer portions or serve in generous slabs for family dinner
Cultural Note
This dish draws inspiration from Italian baked pastas but brings a fresh vegetable forward twist. It turns the classic flavors of lasagna into a lighter celebration of summer produce and is always a conversation starter at the table
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If you make this once you will see how easy it is to riff on with different cheeses herbs or even roasted eggplant in place of zucchini. The bubbly cheesy top never fails to draw everyone to the table and it is one of those rare comfort foods that still feels full of light and color
FAQ sur la recette
- → How do I prevent the zucchini slices from becoming mushy?
Roast zucchini just until tender and avoid overbaking so the slices hold their structure when layered.
- → Can I substitute another cheese for ricotta?
Cottage cheese or mascarpone can be used for a similar creamy texture, though flavor will vary slightly.
- → What can I serve alongside this dish?
Pair with garlic bread or a crisp green salad to complement the warm, cheesy layers.
- → Is it possible to make this dish ahead of time?
Yes, assemble and refrigerate unbaked for up to 24 hours. Bake just before serving for best results.
- → How do I reheat leftovers without drying them out?
Cover and reheat gently in the oven or microwave, adding a spoonful of marinara over the top to maintain moisture.