Description
A low-carb, cheesy comfort dish made with layers of roasted zucchini, creamy ricotta, marinara, and bubbly mozzarella. Perfect for weeknight dinners.
Ingredients
- 4 medium zucchini (about 2 pounds), sliced lengthwise into ¼-inch strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 3 cups marinara sauce (homemade or store-bought)
- 2 tablespoons fresh basil or parsley, chopped (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice zucchini lengthwise into thin strips and brush with olive oil. Season with garlic powder, salt, and pepper. Roast on a baking sheet for 12–15 minutes until tender.
- In a mixing bowl, combine ricotta, ½ cup mozzarella, and ¼ cup Parmesan until creamy. Add a pinch of herbs if desired.
- Grease a 9×13-inch baking dish and spread a thin layer of marinara sauce on the bottom.
- Arrange roasted zucchini slices in a single layer, slightly overlapping. Spread ricotta mixture evenly, then spoon more marinara on top.
- Repeat layers until all ingredients are used, finishing with marinara and topping with remaining mozzarella and Parmesan.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly. Let rest 10 minutes before serving.
Notes
For extra protein, add cooked ground turkey or sausage between layers. Leftovers store well in the fridge for up to 4 days. Freeze unbaked casserole for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian