Description

These layered zucchini melts offer a delightful combination of tender zucchini rounds, creamy ricotta, rich marinara sauce, and melted mozzarella. Each stack is baked until the cheese is golden and bubbly, creating a savory and satisfying dish. Fresh herbs provide an aromatic finish, complementing the vibrant flavors.

Ingredients

* 2 medium zucchini, about 1.5 lbs total
* 1 teaspoon salt, divided
* 1 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder
* 1.5 cups marinara sauce
* 1 cup shredded mozzarella cheese
* 1 tablespoon olive oil
* 1 teaspoon dried oregano
* Fresh thyme sprigs for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
Slice zucchini into 1/4-inch thick rounds. Arrange them in a single layer on paper towels and sprinkle with 1/2 teaspoon of salt. Let sit for 15-20 minutes to draw out excess moisture, then pat dry thoroughly with more paper towels.
In a small bowl, combine ricotta cheese, Parmesan cheese, remaining 1/2 teaspoon salt, black pepper, and garlic powder. Mix well.
Spread a thin layer of marinara sauce on the bottom of each zucchini round that will serve as the base.
To assemble, place one zucchini round on the prepared baking sheet. Top with a spoonful of the ricotta mixture, then another zucchini round. Add a spoonful of marinara sauce, followed by a sprinkle of mozzarella cheese. Repeat with another zucchini round, a small dollop of ricotta, and finish with a generous spoonful of marinara sauce and a final layer of mozzarella cheese.
Drizzle the assembled stacks lightly with olive oil and sprinkle with dried oregano.
Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly with a light golden crust.
Garnish with fresh thyme sprigs if desired, and serve warm.

Notes

* Salting and drying the zucchini is crucial to prevent a watery dish.

* For even cooking, ensure zucchini slices are uniform in thickness.

* You can prepare the zucchini rounds and ricotta mixture ahead of time for quicker assembly.

* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

* Consider adding a pinch of red pepper flakes to the marinara for a subtle heat.

Prep Time: 25 minutes
Cook Time: 25 minutes

Nutrition

Calories: 280
Fat: 15g
Carbohydrates: 20g
Protein: 18g