Zucchini Ricotta Marinara Melts

If you are craving something rich and comforting but want to use up your zucchini, these Zucchini Ricotta Marinara Melts deliver all the cozy vibes without the heaviness of classic lasagna. Layers of zucchini, creamy ricotta, tangy marinara, and a blanket of mozzarella make this a weeknight favorite.

The first time I made these, it was an end of summer dinner and everyone around the table went back for seconds. They have now claimed a spot in our regular rotation.

Ingredients

• Zucchini: Medium and fresh zucchini slices bring a tender bite and keep things light. Choose firm zucchinis with glossy skin for best texture
• Ricotta cheese: Rich and creamy, ricotta gives that classic Italian filling. Look for whole milk ricotta for extra silkiness
• Marinara sauce: A good quality marinara is key and makes the difference in flavor. Go for one with minimal sugar and real tomatoes
• Mozzarella cheese: Melty mozzarella finishes the dish with that irresistible gooey top. Freshly shredded melts best and gives a smoother finish
• Dried oregano: Lifts all the other flavors. Organic oregano tends to have a brighter, more herbal taste
• Fresh basil: Adds a pop of color and freshness just before serving customizes each bite

Instructions

Prepare the Baking Dish:

Grease an eight by eight inch baking dish with olive oil or nonstick spray and set your oven to three hundred seventy five degrees Fahrenheit. This will prevent sticking and help you get those lovely golden edges

Layer the Zucchini:

Arrange half of your zucchini slices lengthwise in a snug single layer at the base of the dish. Slight overlap is fine just keep them mostly even so every bite is balanced

Spread the Ricotta:

With a spatula or spoon, evenly cover your zucchini with half the ricotta. Try to reach all corners for a consistent creamy texture throughout

Add the Marinara and Mozzarella:

Spoon half of your marinara sauce over the ricotta and then sprinkle on half of the mozzarella so every bite hits all the main flavors

Repeat Layers:

Layer the remaining sliced zucchini on top then follow again with the rest of the ricotta, marinara, and mozzarella

Sprinkle Oregano:

Dust the surface with dried oregano. This is where big flavor comes from do not be shy about getting a nice even coating on top

Bake Until Bubbling:

Place the dish in your preheated oven and bake for twenty to twenty five minutes. Look for bubbling sauce and melted cheese. The zucchini should be knife tender but not mushy

Finish with Basil:

Once out of the oven, shower the melts with torn fresh basil leaves while still hot for that extra aroma and bright color

Ricotta is my favorite ingredient in this dish because it brings a creamy richness that always has everyone scraping their plates. I remember hosting my younger cousin for dinner and watching her marvel at how something with zucchini could taste this indulgent.

Storage and Leftover Tips

Keep any uneaten portions in an airtight container in the fridge for up to three days. It reheats beautifully in the microwave or oven. If you plan to freeze, cool completely and wrap tightly so the cheese stays tender, not icy

Easy Ingredient Swaps

You can add slices of roasted eggplant or even sprinkle in some baby spinach between the layers. For a dairy free version, use a vegan ricotta and a cashew based mozzarella substitute. Love heat Swap the oregano for crushed red pepper flakes

Perfect Ways to Serve This

Serve on its own as a cozy dinner or pair with a crisp side salad for more crunch. Garlic bread or a handful of olives on the side will make it feel like a full Italian spread. It is even delicious cold straight from the fridge

The Story Behind This Recipe

This recipe was born out of a late summer garden overload when I had more zucchini than pasta in the pantry. After a few tweaks, it became our go to whenever the basil plant was looking lush

Adapting for Every Season

When zucchini is at its peak in the summer, it tastes the sweetest and most flavorful in this dish. In fall or winter, swap in thin sliced butternut squash for a more autumnal twist

Three helpful notes

Sprinkle a little salt on your zucchini slices and blot with a paper towel to cut excess moisture Use a thick marinara if possible to prevent watery results Let the melts rest five minutes after baking so everything sets together

What People Are Saying

My family calls this zucchini comfort food and it disappears faster than pasta bakes. Friends have asked for the recipe after tasting it served with basil from the garden

Freezer Meal Conversion

To prep these melts for the freezer, assemble everything in a foil baking tray but stop short of baking. Wrap really well and freeze for up to two months. Bake straight from the freezer by adding ten more minutes to the cook time. The flavors only get better as they sit

Enjoy making everyone at the table reach for seconds. These Zucchini Ricotta Marinara Melts are sure to become a tradition.

Recipe Q&A

→ What type of zucchini works best?

Medium zucchini with firm flesh and smooth skin are ideal, as they hold their shape when baked.

→ Can I use a different cheese instead of ricotta?

Yes, cottage cheese or mascarpone can substitute for ricotta for a similar creamy texture.

→ How do I prevent watery zucchini layers?

Lightly salt the sliced zucchini and let them sit for 10 minutes, then pat dry before layering.

→ Is homemade marinara necessary?

Store-bought marinara works well, but homemade sauce can enhance the flavors and freshness.

→ Can this dish be made ahead of time?

Yes, assemble a few hours in advance and bake before serving for best texture and taste.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to three days. Reheat in the oven for best results.