Description
A savory, low-carb casserole with layers of roasted zucchini, creamy ricotta, and tangy marinara, topped with melted mozzarella and Parmesan.
Ingredients
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 cup ricotta cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Arrange zucchini strips on a baking sheet, lightly brush with olive oil, and roast for 10-12 minutes until tender. Remove and set aside.
- In a bowl, mix ricotta, egg, garlic powder, oregano, salt, and pepper until well combined.
- In a baking dish, spread a thin layer of marinara sauce. Layer half the roasted zucchini, then spread the ricotta mixture evenly. Add remaining zucchini, top with remaining marinara, and sprinkle mozzarella and Parmesan on top.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let cool for 5 minutes, garnish with basil if desired, and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American