Layered Zucchini Ricotta Melts with Marinara – Low-Carb Comfort Food Heaven! 🍆🧀🔥


 

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.

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