Zucchini Ricotta Melts with Marinara Recipe
These Zucchini Ricotta Melts with Marinara are a delightful vegetarian dish that combines the freshness of zucchini with creamy ricotta and tangy marinara sauce. Perfect for a light main course or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course or Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian, Gluten-Free
Ingredients
Units
Scale
Zucchini Planks:
- 2 medium zucchinis (sliced lengthwise into 1/4-inch thick planks)
- 1 tablespoon olive oil
- Salt and pepper to taste
Ricotta Filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Assembly:
- 1 cup marinara sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- Chopped fresh basil for garnish (optional)
Instructions
- Preheat and Prepare Zucchini: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly brush zucchini slices with olive oil, season with salt and pepper, and roast for 10–12 minutes until tender.
- Make Ricotta Filling: In a bowl, mix ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper until creamy.
- Assemble: Spread ricotta mixture on zucchini slices, roll them up or layer two slices. Place in a baking dish, top with marinara and mozzarella.
- Bake: Bake for 10–12 minutes until cheese is melted. Garnish with basil before serving.
Notes
- To make it heartier, serve over pasta or with crusty bread.
- For added protein, consider adding sautéed spinach or cooked ground turkey to the ricotta mixture.
Nutrition
- Serving Size: 2–3 zucchini melts
- Calories: 240
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
