Layered Zucchini Ricotta Melts with Marinara

Layered Zucchini Ricotta Melts with Marinara Low-Carb Comfort Food

 Ingredients

For the zucchini layers

• 4 medium zucchini (about 2 lb), 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

For the ricotta filling

• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• ½ tsp garlic powder

For assembling

• 1½ cups marinara sauce
• 1 cup shredded mozzarella cheese (for topping)
• Extra Parmesan for garnish (optional)
• Fresh basil for garnish (optional)

 Instructions

1. Prep the zucchini
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
   Arrange zucchini slices in a single layer, brush with olive oil, and season with garlic powder, oregano, salt, and pepper.
2. Roast
   Roast 15–20 minutes until tender and slightly golden. Remove and let cool slightly. (This step removes excess moisture.)
3. Make the ricotta mixture
   In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, and garlic powder until smooth.
4. Assemble the layers
   Lower oven to 375°F (190°C).
   In a baking dish, spread a thin layer of marinara.
   Add a layer of zucchini slices.
   Spread ricotta mixture over the zucchini.
   Spoon marinara on top.
   Repeat layers until ingredients are used, finishing with marinara.
5. Top & bake
   Sprinkle the remaining mozzarella and extra Parmesan on top.
   Bake 20–25 minutes until bubbly and golden.
6. Rest & serve
   Let rest 5–10 minutes before slicing. Garnish with basil if desired.

 Tips

• Salt zucchini lightly and pat dry before roasting for even less moisture.
• Add cooked ground turkey or beef between layers for extra protein.
• Keeps well in the fridge for 3 days and reheats beautifully.

Enjoy a cheesy, comforting dish—without the carbs!