Description
This cheesy zucchini ricotta bake layers tender zucchini with a rich ricotta cheese mixture and gooey mozzarella, baked to perfection. It’s comforting, easy to prep, and makes a great meatless main or side dish.
Ingredients
Scale
- 3 medium zucchini, thinly sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Optional: fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- Thinly slice zucchini. Optional: sauté slices in olive oil for 2–3 minutes or salt and pat dry for less moisture.
- In a bowl, mix ricotta, Parmesan, egg, garlic, half the mozzarella, Italian herbs, salt, and pepper.
- Layer half the zucchini in the baking dish, spread ricotta mixture on top, layer remaining zucchini, and top with remaining mozzarella.
- Bake uncovered for 25–30 minutes, or until cheese is bubbly and top is lightly golden.
- Let cool for 5 minutes. Garnish with fresh herbs if desired and serve warm.
Notes
- Use a mandoline slicer for evenly thin zucchini slices.
- Skip sautéing for a firmer texture.
- Make it ahead: assemble and refrigerate until baking time.
- Add protein like cooked chicken or ground turkey for a heartier meal.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish or Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 3g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: cheesy zucchini ricotta bakes, low carb zucchini casserole, zucchini and cheese bake, vegetarian zucchini dinner