Description
A deliciously light yet satisfying low-carb bake layered with roasted zucchini, herbed ricotta, marinara sauce, and melted mozzarella cheese.
Ingredients
Scale
- 4 medium zucchini, sliced lengthwise into ¼-inch strips
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 15 oz ricotta cheese
- 1 large egg, lightly beaten
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 1 tsp lemon zest
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (for topping)
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment and arrange zucchini in a single layer.
- Mix olive oil, garlic powder, oregano, salt, and pepper. Brush zucchini slices and roast for 15–20 minutes. Let cool. Reduce oven to 375°F (190°C).
- Mix ricotta, egg, basil, parsley, lemon zest, garlic, salt, pepper, and Parmesan in a bowl until smooth.
- Spread ½ cup marinara sauce in a 9×13-inch baking dish. Layer zucchini, then half the ricotta, ½ cup mozzarella, and ½ cup marinara. Repeat.
- Top with final layer of zucchini, marinara, remaining mozzarella, and Parmesan. Cover with foil.
- Bake for 25 minutes, then uncover and bake 10–15 more until cheese is golden. Let rest 10 minutes before serving. Garnish with basil.
Notes
- Use a mandoline for even zucchini slices.
- Ricotta should be room temperature for easier spreading.
- Dish can be made 24h ahead and refrigerated before baking.
- Store leftovers up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pan)
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
Keywords: zucchini ricotta melts, low-carb zucchini bake, baked zucchini recipe, keto vegetarian casserole