Layered Zucchini Ricotta Melts with Marinara

Let’s talk about zucchini. Yes, zucchini. That green veggie you often see in the produce section and wonder what in the world you can do with it besides making zoodles or tossing it in a stir fry. Well, I’ve got something way better for you today. Picture this: tender slices of grilled zucchini, creamy seasoned ricotta, layers of savory marinara sauce, and a generous handful of melty mozzarella, all baked to bubbling perfection. This is my go-to Layered Zucchini Ricotta Melts with Marinara, and it’s basically summer comfort food in casserole form.

Now, I love a good lasagna as much as the next person, but sometimes I want something a little lighter that still brings all those Italian-inspired flavors to the table. That’s where this recipe comes in. It’s got everything I crave—cheese, sauce, and layers—but skips the heavy pasta in favor of fresh, grilled zucchini. Not only does it taste amazing, but it also happens to be gluten-free and loaded with veggies, making it a dish I feel good about serving any day of the week.

This recipe has been a staple during zucchini season, especially when I’ve got a garden overflowing with it. It’s easy to make, holds up well for leftovers, and works as a main dish or a side. Plus, it’s one of those recipes that people don’t expect to love as much as they do until they take that first bite.

Let’s get into it.

this recipe

Ingredients You’ll Need:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1 teaspoon dried Italian herbs

• 1 1/2 cups marinara sauce

• 1 cup shredded mozzarella cheese

• Fresh basil or parsley for garnish (optional)

STEP 1: PREP YOUR ZUCCHINI

Start by preheating your oven to 375°F (190°C). You’ll want to lightly oil your baking dish so nothing sticks during baking—trust me, a little prep goes a long way here.

Next up: the zucchini. Slice your zucchinis lengthwise into 1/4-inch thick strips. You’re aiming for those nice, wide slices that can hold a good scoop of filling. Brush both sides with olive oil and season with a little salt and pepper.

Now here’s where the magic begins. Grill or pan-sear the slices for 2 to 3 minutes per side. You’re not cooking them all the way through—just enough to soften them up a bit and get those beautiful grill marks. It also helps reduce the water content so you don’t end up with a soggy dish. Set them aside to cool slightly before assembling.

STEP 2: MIX THE RICOTTA FILLING

While your zucchini is cooling off, mix up that dreamy ricotta filling. In a small bowl, combine:

• 1 cup ricotta

• 1/4 cup grated Parmesan

• 1/2 teaspoon garlic powder

• 1 teaspoon dried Italian herbs

Give it a good stir until everything is nice and smooth. This mixture is going to bring some serious flavor to each bite, and the Parmesan adds that little extra richness that makes it irresistible.

STEP 3: LAYER IT UP

Spread a spoonful of marinara sauce on the bottom of your prepared baking dish. Think of this like your base coat—it keeps things from sticking and adds that first hit of flavor.

Next, add a layer of grilled zucchini slices. Top with a layer of the ricotta mixture, followed by a spoonful of marinara, then a sprinkle of mozzarella cheese.

Repeat the layering—zucchini, ricotta, marinara, mozzarella—until all your ingredients are used up. Be sure to finish with a final layer of marinara and a generous handful of mozzarella on top. This is what’s going to give you that golden, bubbly cheese finish we all love.

Now that you’ve got all those gorgeous layers stacked and ready to go, it’s time to bring everything together in the oven. This part is where the magic really happens—the cheese melts, the sauce bubbles, and those flavors marry into something that’s both hearty and refreshing. And trust me, your kitchen is going to smell incredible.

This dish is perfect for everything from weeknight dinners to casual entertaining. It feels a little fancy thanks to the presentation, but it’s surprisingly easy to throw together. Plus, it’s super versatile, so you can play around with add-ins or adjust it based on what’s in your fridge.

Let’s dive back into the kitchen and finish this off the right way.

STEP 4: BAKE TO PERFECTION

Once your zucchini and cheese layers are all set in the dish, slide it into your preheated 375°F (190°C) oven.

You’re going to bake it for 20 to 25 minutes, or until the top is golden, bubbly, and that mozzarella is melted to gooey perfection. You want the cheese to get just a little bit of that golden-brown edge—nothing too crispy, but definitely not just melted. It should look a little like a classic lasagna when it’s ready to come out.

Keep an eye on it during those last few minutes, especially if your oven tends to run hot. If you like your cheese a bit more browned, you can switch to broil for 1-2 minutes at the very end—just don’t walk away, or it could go from golden to burned in a flash.

STEP 5: LET IT REST BEFORE SERVING

This might just be the hardest part: let the dish rest for at least 5 minutes before cutting into it. I know it’s tempting to dive right in, but giving it a few minutes helps everything set up a bit so you can serve nice clean slices without the layers slipping and sliding all over your plate.

Plus, letting it rest gives the flavors a little time to settle and come together. It’s a small step, but it makes a big difference.

Top it off with some fresh chopped basil or parsley if you’ve got it on hand. That pop of green looks beautiful and adds a touch of freshness that really complements the creamy ricotta and rich marinara.

Optional Add-Ins and Swaps

One of the reasons I love this recipe is because it’s such a great base for creativity. Depending on what you have on hand (or what you’re craving), you can totally make it your own.

Here are a few easy ways to switch things up:

• Add sautéed mushrooms: Cook them down with a little garlic and olive oil, then layer them in between the ricotta and zucchini. They add a savory depth that’s so satisfying.

• Sneak in some spinach: A handful of sautéed spinach in the ricotta mix is a great way to boost the greens. Just make sure you squeeze out any extra moisture first.

• Kick up the heat: Add a pinch of red pepper flakes to your marinara or sprinkle some into the ricotta layer for a little spicy kick.

• Use different cheese: Don’t have mozzarella? No problem. Try provolone, fontina, or even a bit of goat cheese in the layers for a different flavor twist.

• Meat it up: If you’re not keeping things vegetarian, you can layer in some cooked and crumbled Italian sausage or ground turkey. Just make sure it’s cooked beforehand and not too greasy.

Make-Ahead & Storage Tips

This dish holds up really well, which makes it perfect for meal prep or leftovers. Here’s what you need to know:

• Make ahead: You can assemble everything earlier in the day, cover, and refrigerate it until you’re ready to bake. Just add 5–10 minutes to the baking time if it’s going in cold.

• Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

• Freezing: You can freeze it after baking, though the texture of the zucchini might soften more. Let it cool completely, wrap tightly, and freeze for up to a month. Thaw in the fridge overnight before reheating.