1. Prep the Zucchini
Preheat oven to 400°F (200°C).
Toss zucchini slices with olive oil, salt, and pepper.
Roast on a baking sheet for 10 mins (flip halfway) to remove excess moisture.
2. Make the Ricotta Layer
Mix ricotta, egg, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
3. Layer & Bake
In a greased baking dish, spread ½ cup marinara.
Add a layer of zucchini, then ricotta mixture, then mozzarella.
Repeat layers, ending with mozzarella and a drizzle of marinara.
Bake for 15-20 mins until bubbly and golden.
4. Broil & Serve
Broil for 2-3 mins for extra crispiness.
Garnish with fresh herbs and serve hot!
Pro Tips for the Best Melts
🔥 Salt zucchini first – Draws out moisture for a firmer texture.
🧀 Use whole-milk ricotta – Richer flavor and creamier texture.
🍅 Homemade marinara – Try roasted garlic tomato sauce for extra depth.
⏳ Make ahead – Assemble, refrigerate, and bake when ready (+5-10 mins).
FAQs
❓ Can I use cottage cheese instead of ricotta?
Yes, but blend it first for smoother texture.
❓ How do I store leftovers?
Fridge: 3-4 days (reheat in oven or microwave).
Freezer: 1 month (thaw before reheating).
❓ Is this keto-friendly?
Yes! Use sugar-free marinara and full-fat cheeses.
❓ Can I add meat?
Layer in cooked ground beef, sausage, or turkey.
