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Layered Zucchini Ricotta Melts

Layered Zucchini Ricotta Melts are a deliciously creamy and satisfying dish that combines fresh zucchini and rich ricotta cheese, all baked to golden perfection. This comforting recipe is perfect for weeknight dinners or as a crowd-pleasing appetizer at gatherings. Each layer bursts with flavor, making it a delightful way to enjoy vegetables while pleasing even the pickiest eaters!

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 medium zucchinis (sliced into 1/4 inch rounds)
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves (chopped)
  • 2 tbsp olive oil (plus extra for greasing)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
  2. Slice the zucchinis into thin rounds, about 1/4 inch thick.
  3. In a bowl, mix ricotta, half of the mozzarella, grated Parmesan, salt, pepper, and chopped basil.
  4. Layer zucchini slices in the baking dish, spooning on the cheese mixture between layers until all ingredients are used up. Finish with remaining mozzarella on top and drizzle with olive oil.
  5. Bake for 30-35 minutes until golden brown and bubbly.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer/Main
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 piece (150g)
  • Calories: 230
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: For added flavor, consider using goat cheese instead of ricotta or incorporating herbs like oregano. A sprinkle of red pepper flakes can lend a spicy kick! Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.