Layered Zucchini Ricotta Melts with Marinara
👩🍳 Step-by-Step Instructions:
- Prep and Sweat the Zucchini: Slice your zucchinis into thick, even rounds (about ½-inch thick). Place them on paper towels and sprinkle with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture—this is the secret trick to preventing your melts from getting watery! Pat them completely dry.
- Mix the Ricotta Base: In a medium bowl, combine the ricotta cheese, half of the grated Parmesan, the egg, and the Italian seasoning. Stir until smooth and creamy.
- Roast the Zucchini Rounds: Preheat your oven to 400°F (200°C). Arrange the zucchini rounds on a baking sheet lined with parchment paper. Brush both sides lightly with 1 tablespoon of olive oil. Roast in the oven for 8-10 minutes until they just begin to soften.
- Build the Layers: Remove the baking sheet from the oven and start assembling your towers directly on the pan!
- Layer 1 (The Base): Take a large roasted zucchini round.
- Layer 2: Spoon a dollop of the seasoned ricotta mixture on top.
- Layer 3: Place a second zucchini round over the ricotta.
- Layer 4: Top with a generous spoonful of rich marinara sauce.
- Layer 5 (The Crown): Pile a handful of shredded mozzarella and the remaining Parmesan on top of the sauce to create the beautiful layered stack structure shown in
- Bake and Broil: Return the baking sheet to the oven and bake for 10-12 minutes until the cheese is completely melted and bubbly. Turn the oven to broil for the final 1-2 minutes to get those gorgeous, golden-brown toasted cheese spots pictured in .
- Garnish and Serve: Let them cool for 5 minutes so the layers set. Garnish each melt with a fresh sprig of rosemary and a dusting of chopped parsley right before serving.
