Layered Zucchini Ricotta Melts (Version imprimable)
Zucchini, ricotta, and mozzarella layers baked in marinara, topped with basil for a hearty vegetarian meal.
# Composition:
→ Vegetables
01 -
3 medium zucchinis, sliced lengthwise into 0.6 cm strips
→ Dairy
02 -
240 grams ricotta cheese
03 -
1 egg
04 -
25 grams grated Parmesan cheese
05 -
180 grams shredded mozzarella cheese
→ Sauces
06 -
360 millilitres marinara sauce
→ Seasonings
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried basil
12 -
0.5 teaspoon red pepper flakes (optional)
→ Garnish
13 -
Fresh basil leaves
# Étapes de réalisation:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
02 -
Arrange zucchini strips on the lined baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 10–12 minutes until tender but not soft. Set aside to cool slightly.
03 -
In a medium bowl, blend ricotta cheese, egg, grated Parmesan, garlic powder, dried basil, and red pepper flakes until combined and creamy.
04 -
Spread a thin layer of marinara sauce across the base of a baking dish. Arrange 2–3 zucchini slices overlapping, add a portion of the ricotta filling, top with more marinara and mozzarella. Repeat layering, finishing with mozzarella.
05 -
Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and continue baking an additional 10 minutes, or until cheeses are melted and golden.
06 -
Allow to rest for 5 minutes. Garnish with fresh basil leaves and serve warm.
# Détails supplémentaires:
01 -
For clean slicing, ensure zucchini strips are evenly thick and avoid over-roasting in the initial step.