Ingredients
4 medium zucchini (about 2 pounds), sliced lengthwise ¼-inch thick
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
15 oz ricotta cheese
1 large egg, beaten
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
1 teaspoon lemon zest
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
1. Preheat oven to 400°F. Line baking sheets with parchment paper.
2. Slice zucchini lengthwise into ¼-inch strips. Salt and drain if very watery.
3. Mix olive oil with seasonings, brush on zucchini slices.
4. Roast zucchini 15-20 minutes until tender and golden.
5. Mix ricotta filling: combine ricotta, egg, herbs, lemon zest, garlic, salt, pepper, and ½ cup Parmesan.
6. Reduce oven to 375°F.
7. Layer in 9×13 dish: marinara, zucchini, ricotta mixture, mozzarella. Repeat layers.
8. Top with remaining zucchini, marinara, mozzarella and Parmesan.
9. Cover with foil and bake 25 minutes.
10. Uncover and bake 10-15 minutes more until bubbly and golden.
11. Let rest 10 minutes before serving.
12. Garnish with fresh basil.
Notes
Keep zucchini slices consistently ¼-inch thick for even cooking.
Don’t skip roasting the zucchini – it removes excess moisture.
Let dish rest 10 minutes before cutting for cleaner portions.
Can be made ahead and frozen for up to 3 months.
Experiment with different cheese combinations or add other vegetables between layers.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 recipe
- Calories: 275
- Sugar: 5g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg
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