Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced or grated depending on recipe variation
- 15 oz ricotta cheese (full-fat provides the creamiest texture, but low-fat works too)
- 2 cups shredded mozzarella, divided (substitute with dairy-free alternatives for vegan versions)
- 1/2 cup grated Parmesan cheese (nutritional yeast makes a great vegan alternative)
- 3 cloves garlic, minced (the aromatic foundation that elevates the dish)
- 2 large eggs (or 1/2 cup silken tofu for egg-free versions)
- 1/4 cup fresh basil, chopped (dried works in a pinch, but reduce to 1 tablespoon)
- 1 tablespoon olive oil (or avocado oil for a higher smoke point)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for heat lovers
Instructions
- Prepare the zucchini by washing and trimming the ends. For lasagna-style, slice lengthwise into 1/4-inch strips. For casserole-style, grate or cube. If grating, squeeze out excess moisture in a clean kitchen towel.
- Create the ricotta mixture by combining ricotta, 1 cup mozzarella, Parmesan, eggs, minced garlic, chopped basil, oregano, salt, and pepper in a large bowl until thoroughly combined.
- Layer your bake in a lightly oiled 9×13 inch baking dish. For layered approach, place zucchini slices on bottom, followed by half the ricotta mixture. Repeat layers, finishing with zucchini on top. For casserole-style, mix prepared zucchini directly into cheese mixture and transfer to baking dish.
- Add the final cheese layer by sprinkling remaining cup of mozzarella evenly over the top.
- Bake in preheated 375°F (190°C) oven uncovered for 35-40 minutes, until cheese is golden and bubbly and zucchini is tender. Let rest for 10 minutes before serving.
Notes
- For a lighter version, swap full-fat ricotta for part-skim, use reduced-fat mozzarella, or add more vegetables.
- Avoid skipping the draining step for zucchini to prevent a soggy casserole.
- Allow ricotta and eggs to come to room temperature for better mixing and even cooking.
- Refrigerate leftovers within two hours in an airtight container for up to 4 days.
- For meal prep, assemble but freeze before baking for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Fat: 21g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 19g
Keywords: cheesy zucchini ricotta bake, zucchini casserole, vegetarian main dish, summer squash recipe, low-carb dinner
