Layered Zucchini Ricotta Melts are like little bites of sunshine, bursting with flavors that dance on your palate. Imagine sinking your teeth into layers of tender zucchini, creamy ricotta, and a golden, bubbly topping that sings with the essence of Italian comfort food. Ricotta pistachio honey bites This dish isn’t just a meal; it’s an experience that transports you to a sun-drenched terrace overlooking lush vineyards, where laughter mingles with the scent of fresh basil and roasted garlic.

Zucchini Ricotta Melts hold a special place in my heart. I remember the first time I made them for my family; my kitchen was filled with laughter as we debated whether they were too cheesy or not cheesy enough—spoiler alert: there’s no such thing as too cheesy. Perfect for a cozy weeknight dinner or an impressive gathering with friends, these melts promise to impress everyone at the table and leave them begging for seconds.

Everyone raved about these Layered Zucchini Ricotta Melts at my last dinner party; it was an instant hit! For more inspiration, check out this lemon lavender cookies recipe.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, fresh zucchinis; they should be vibrant green and free from blemishes for the best flavor.

• Ricotta Cheese: Use whole milk ricotta for creaminess; it’s the secret to achieving that luxurious texture.

• Shredded Mozzarella: Opt for fresh mozzarella if possible; it melts beautifully and adds an irresistible stretch.

• Parmesan Cheese: Grate fresh Parmesan for enhanced flavor, giving your melts that extra umami kick.

• Fresh Basil: Use fragrant basil leaves; they elevate the dish with their aromatic freshness.

• Olive Oil: A good quality extra virgin olive oil enhances flavor; drizzle it generously over the layers.

• Salt and Pepper: Essential seasonings that balance all the flavors perfectly. cucumber bell pepper salad.

• Garlic Powder: Adds depth of flavor without overpowering other ingredients; it’s a must-have here.

The full ingredients list, including measurements, is provided in the recipe card directly below. chocolate ding dong cake.

Let’s Make it Together

Prep Your Zucchini: Start by preheating your oven to 375°F (190°C). Slice your zucchinis into thin rounds, aiming for uniformity to ensure even cooking.

Layer It Up: In a baking dish, lay half of the zucchini slices down in an even layer. Sprinkle lightly with salt and pepper for seasoning.

Add The Cheesy Goodness: Spread half of the ricotta cheese over the zucchini layer, then sprinkle with half of both mozzarella and Parmesan cheeses. Repeat this layering process until you finish all ingredients.

Bake It Beautifully: Drizzle olive oil over the top layer and cover with foil. Bake in your preheated oven for about 25 minutes until bubbly and tender.

Brown It Off!: Remove foil and bake for another 15 minutes until cheese is golden brown and bubbling enticingly.

Garnish and Serve!: Once out of the oven, sprinkle freshly chopped basil on top before serving warm. Enjoy those delightful layers!

Now you’ve created Layered Zucchini Ricotta Melts that will have everyone clamoring for more! Not only are they deliciously rich but also packed full of nutrition from all those lovely vegetables! For more inspiration, check out this creamy vegetable soup recipe.

Perfecting the Cooking Process

Start by slicing zucchini evenly, then layer it with ricotta and spices. caramelized onion butternut squash tart Bake at 375°F until golden for perfectly melted layers.

Add Your Touch

Feel free to swap out ricotta for goat cheese or add roasted red peppers for an extra flavor punch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through.

Creating these Layered Zucchini Ricotta Melts took me back to summer cookouts with my family, where we’d gather around the grill, sharing laughter and stories over delicious food.

FAQ

What can I substitute for ricotta cheese?

You can use cottage cheese or even cream cheese for different texture and flavor profiles.

How do I make this dish gluten-free?

Layered Zucchini Ricotta Melts are naturally gluten-free; just ensure no gluten-containing ingredients are added.

Can I freeze Layered Zucchini Ricotta Melts?

Yes, but it’s best to freeze them before baking to maintain freshness and texture.

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Layered Zucchini Ricotta Melts

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• Author: Hellen
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Indulge in the vibrant taste of Layered Zucchini Ricotta Melts, where tender zucchini meets creamy ricotta and a golden, bubbling cheese topping. This dish is a perfect blend of comfort and elegance, making it ideal for both cozy weeknight dinners and festive gatherings. With its colorful presentation and mouthwatering flavors, you’ll have everyone at the table asking for seconds!

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Ingredients

Scale 1x2x3x

• 3 medium zucchinis (sliced into 1/4-inch rounds)
• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil (chopped)
• 2 tablespoons extra virgin olive oil
• Salt and pepper (to taste)
• 1 teaspoon garlic powder

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Instructions

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis evenly into thin rounds.
3. In a baking dish, layer half of the zucchini slices evenly; season with salt and pepper.
4. Spread half of the ricotta cheese over the zucchini layer, then sprinkle with half each of mozzarella and Parmesan cheeses.
5. Repeat layering with remaining ingredients.
6. Drizzle olive oil over the top layer and cover with foil. Bake for about 25 minutes until bubbly.
7. Remove foil; bake for an additional 15 minutes until the cheese is golden brown.
8. Garnish with freshly chopped basil before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (approx. 150g)
• Calories: 210
• Sugar: 3g
• Sodium: 380mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 35mg