Description
A quick and healthy dish featuring layers of tender zucchini, creamy ricotta, and melty cheese that satisfy cravings without the guilt.
Ingredients
Scale
- 3 medium zucchinis, thinly sliced lengthwise
- 1 1/2 cups whole-milk ricotta
- 1 large egg
- 1 cup mozzarella, shredded
- 1/4 cup Parmesan, grated
- 2 cloves garlic, minced
- 1 tsp dried oregano or 1 tbsp fresh, chopped
- Salt and pepper to taste
- 2 tbsp olive oil (plus extra for drizzling)
- Optional: red pepper flakes, lemon zest, cherry tomatoes halved
Instructions
- Wash and trim the zucchini ends.
- Slice each zucchini lengthwise into thin slices (about 1/8 inch).
- Toss slices with 1 tbsp olive oil and a pinch of salt. Lay them on a sheet tray in a single layer and roast at 400°F for 6–8 minutes.
- In a bowl, mix ricotta, egg, garlic, oregano, salt, and pepper until smooth.
- Add half the Parmesan and set the rest aside for topping. Mix in a teaspoon of olive oil.
- Preheat the oven to 400°F.
- Spread a thin layer of the ricotta mixture in a shallow baking dish.
- Add a layer of roasted zucchini, then dollop more ricotta and sprinkle mozzarella. Repeat for 2-3 layers, finishing with mozzarella and remaining Parmesan on top.
- Drizzle lightly with olive oil.
- Bake at 400°F for 15–20 minutes until golden and bubbly.
- Let the dish rest for 5 minutes before slicing.
Notes
Add fresh basil and a squeeze of lemon before serving for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg