Description
A savory, low-carb casserole of tender zucchini slices layered with creamy ricotta and mozzarella, baked in marinara sauce until bubbly and golden.
Ingredients
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a small bowl, combine ricotta, 1 cup mozzarella, Parmesan, oregano, basil, and a pinch of salt and pepper.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add zucchini slices and cook for 3-4 minutes, turning once, until slightly softened. Season lightly with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of the prepared dish. Layer half of the zucchini slices, then half of the ricotta mixture, then drizzle with more marinara. Repeat layers: remaining zucchini, remaining ricotta mixture, and remaining marinara.
- Top with remaining 1/2 cup mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes. Garnish with fresh basil if desired and serve warm.
Notes
You can customize the seasonings to taste. For a spicier version, add red pepper flakes to the ricotta mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American