Description
A savory, low-carb casserole featuring layers of roasted zucchini, creamy ricotta, tangy marinara, and melted mozzarella, baked until golden and bubbly.
Ingredients
- 2 medium zucchinis, thinly sliced lengthwise
- 1 cup whole milk ricotta cheese
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Arrange zucchini slices in a single layer on a baking sheet. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 10 minutes until slightly tender.
- In a bowl, mix ricotta, beaten egg, Parmesan cheese, garlic powder, and a pinch of salt and pepper until well combined.
- Spread a thin layer of marinara sauce in the bottom of the greased baking dish. Layer half the roasted zucchini slices over the sauce.
- Spread half the ricotta mixture over the zucchini, then top with half the mozzarella cheese. Repeat layers with remaining marinara, zucchini, ricotta, and mozzarella.
- Bake uncovered for 20-25 minutes, until cheese is melted and golden. Let cool for 5 minutes, garnish with fresh basil, and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American