Low-carb layered zucchini with ricotta, marinara, and melted cheese—a perfect comfort dish.
Ingredients
→ For the zucchini layers
→ For the ricotta filling
→ For the layers and topping
Instructions
Preheat oven to 400°F (200°C). Slice zucchini lengthwise into ¼-inch strips. Line 2-3 baking sheets with parchment paper. Arrange zucchini slices in a single layer. Mix olive oil, garlic powder, oregano, salt, and pepper. Brush zucchini slices with the mixture. Roast for 15-20 minutes or until tender but pliable. Cool slightly. Reduce oven temperature to 375°F (190°C).
In a medium bowl, combine ricotta cheese, beaten egg, basil, parsley, lemon zest, garlic, salt, pepper, and Parmesan cheese. Mix well until smooth and spreadable. Adjust seasoning if necessary.
Spread ½ cup marinara sauce in a 9×13-inch baking dish. Layer zucchini slices slightly overlapping. Spread half of the ricotta mixture. Top with ½ cup mozzarella cheese. Add ½ cup marinara sauce. Repeat with another zucchini layer, the remaining ricotta mixture, ½ cup mozzarella, and marinara sauce. Top with zucchini, marinara, and remaining cheeses.
Cover the dish with foil without touching the cheese. Bake at 375°F (190°C) for 25 minutes. Remove the foil and bake 10-15 more minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- Roasting zucchini eliminates excess moisture while enhancing flavor.
- Bring ricotta to room temperature for optimal flavor blending.
- Let dish rest before serving for cleaner slices.
Tools You’ll Need
- 9×13-inch baking dish
- Parchment paper
- Baking sheets
- Offset spatula
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.