There’s something irresistible about warm, bubbly, cheesy veggie bakes, and these Zucchini Ricotta Melts with Marinara absolutely deliver comfort in every bite. Imagine tender roasted zucchini cradling creamy ricotta cheese, topped with marinara sauce and a gooey blanket of mozzarella, all kissed with herbs and a hint of garlic. This dish is not just an explosion of Italian-inspired flavors; it’s a wonderful way to celebrate simple ingredients, and it makes a dazzling centerpiece for a weeknight dinner, cozy lunch, or elegant appetizer spread.
Ingredients You’ll Need
What I love about Zucchini Ricotta Melts with Marinara is how just a handful of everyday ingredients transform into something spectacular. Each one brings its own special personality, resulting in a dish that’s wholesome, colorful, and full of flavor.
- Zucchini: The star of the show; slice them into planks for the perfect vessel to hold all the creamy, cheesy goodness.
- Olive oil: Adds richness and helps roast the zucchini to tender perfection—don’t skimp, a drizzle goes a long way.
- Ricotta cheese: Creates that dreamy, fluffy filling—look for whole milk ricotta for the richest taste and texture.
- Parmesan cheese: Brings a nutty, salty umami depth to the ricotta mixture that makes the filling irresistible.
- Garlic powder: Lends a subtle, rounded aromatic note without overpowering the fresh flavors.
- Italian seasoning: Ties everything together with classic herbal notes; use your favorite blend for the perfect Italian vibe.
- Salt and pepper: Essential for seasoning every layer and making the flavors sing—taste as you go!
- Marinara sauce: A generous pour adds sweetness and tang; homemade or your favorite jarred brand both work beautifully.
- Mozzarella cheese: Melts over the top for that crave-worthy cheese pull—part-skim or whole milk both melt well.
- Fresh basil: (Optional) Sprinkled on just before serving, it brings fresh color and a burst of fragrance to finish the dish off beautifully.
How to Make Zucchini Ricotta Melts with Marinara
Step 1: Prepare the Zucchini
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—this makes cleanup so much easier. Lay out your zucchini slices, give them a light brush of olive oil, and season well with salt and pepper. Roasting them for 10–12 minutes brings out their natural sweetness and ensures they’re tender, but not mushy, forming the perfect base for your Zucchini Ricotta Melts with Marinara.
Step 2: Make the Ricotta Filling
While your zucchini is roasting, mix up the ricotta filling. Grab a small bowl and stir together the ricotta, Parmesan, garlic powder, Italian seasoning, and a pinch of salt and pepper. Aim for a creamy, well-blended mixture. This cheesy, herby filling is what makes these melts sing—every bite feels like a treat!
Step 3: Fill and Assemble
Let the zucchini cool slightly so they’re easy to handle. Then, spread about a tablespoon of your ricotta mixture onto each zucchini plank. You can either roll them up for a cute pinwheel effect or keep things simple by layering two slices like classic open-faced melts—both versions work beautifully.
Step 4: Add Marinara and Cheese
Arrange your stuffed or layered zucchini in a small baking dish. Spoon the marinara sauce generously over the top, making sure every piece gets a little love. Then, sprinkle the mozzarella over everything—this is where the melty magic happens. The classic flavors of Zucchini Ricotta Melts with Marinara really shine in this step!
Step 5: Bake and Garnish
Pop the whole dish back into your oven for another 10–12 minutes. Watch as the cheese turns golden and bubbly and your kitchen fills with the warm scent of herbs and tomato. Just before serving, add a handful of freshly chopped basil for color and a burst of fragrance. Serve hot and let everyone dig right in!
How to Serve Zucchini Ricotta Melts with Marinara
Garnishes
A little garnish goes a long way to brighten your platter. I love scattering fresh basil on top just before serving; parsley or even a sprinkle of extra Parmesan also add flair. If you want a little kick, try a pinch of red pepper flakes—totally optional, but delightful.
Side Dishes
Pairing these Zucchini Ricotta Melts with Marinara is half the fun. Think buttery garlic bread to mop up extra sauce, or a crisp green salad with a bright vinaigrette. You can also serve them over fluffy quinoa, creamy polenta, or twirl them onto a plate of al dente pasta for an even more substantial meal.
Creative Ways to Present
Show off your melts by arranging them in a single layer in a pretty baking dish, or serve them as individual rolls for a playful appetizer. If you’re hosting, try placing mini zucchini rolls on crostini for party-perfect bites. However you serve them, Zucchini Ricotta Melts with Marinara always look stunning with that golden cheese and splash of green basil.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), they keep beautifully in an airtight container in the fridge for up to 3 days. The flavors meld together even more after a bit of time, making these Zucchini Ricotta Melts with Marinara a treat to revisit for lunch or dinner the next day.
Freezing
Zucchini is delicate, so for best results, assemble the dish (without baking) and freeze tightly wrapped. Let it thaw in the fridge overnight before baking as directed. While the zucchini may release some moisture, the flavors of the ricotta and marinara are still absolutely delicious after freezing.
Reheating
To reheat, place leftover melts in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 15 minutes. You can also microwave individual portions for a quick lunch, but the oven helps keep the cheese bubbly and the zucchini from getting too soft.
FAQs
Can I make Zucchini Ricotta Melts with Marinara dairy-free?
Yes! You can substitute the ricotta, Parmesan, and mozzarella with your favorite dairy-free cheese alternatives. There are plenty of tasty vegan versions available in stores now that melt and taste great in this dish.
Can I prepare these ahead of time for a party?
Absolutely. You can assemble the zucchini with the ricotta filling and keep them ready in the fridge up to a day ahead. Just top with marinara and mozzarella, then bake fresh right before serving.
What kind of marinara sauce is best?
Use a classic tomato-basil marinara for a bright, traditional flavor, or go with a roasted garlic sauce for extra depth. Homemade is always wonderful, but a good-quality jarred sauce works perfectly in Zucchini Ricotta Melts with Marinara.
Can I add extra veggies or protein?
Definitely! Sautéed spinach or mushrooms blend beautifully into the ricotta filling, while cooked ground turkey or chicken can add extra protein if you like. Just mix them right into the cheese blend before assembling.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written! To keep the whole meal gluten-free, pair it with a side of gluten-free bread or pasta.
Final Thoughts
I can’t wait for you to experience the cozy comfort and flavor-packed goodness of Zucchini Ricotta Melts with Marinara. Whether you serve them as a light main course, a show-stopping appetizer, or a meatless weeknight dinner, they’re sure to impress and satisfy. Give them a try and prepare for lots of “Can I have the recipe?” moments around your table!
Print
Zucchini Ricotta Melts with Marinara Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Zucchini Ricotta Melts with Marinara are a delightful vegetarian dish that combines the freshness of zucchini with creamy ricotta and tangy marinara sauce. Perfect for a light main course or appetizer.
Ingredients
Zucchini Planks:
- 2 medium zucchinis (sliced lengthwise into 1/4-inch thick planks)
- 1 tablespoon olive oil
- Salt and pepper to taste
Ricotta Filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Assembly:
- 1 cup marinara sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- Chopped fresh basil for garnish (optional)
Instructions
- Preheat and Prepare Zucchini: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly brush zucchini slices with olive oil, season with salt and pepper, and roast for 10–12 minutes until tender.
- Make Ricotta Filling: In a bowl, mix ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper until creamy.
- Assemble: Spread ricotta mixture on zucchini slices, roll them up or layer two slices. Place in a baking dish, top with marinara and mozzarella.
- Bake: Bake for 10–12 minutes until cheese is melted. Garnish with basil before serving.
Notes
- To make it heartier, serve over pasta or with crusty bread.
- For added protein, consider adding sautéed spinach or cooked ground turkey to the ricotta mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course or Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2–3 zucchini melts
- Calories: 240
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
