Zucchini Ricotta Melts with Marinara
Try these low-carb zucchini melts with creamy ricotta, marinara, and gooey mozzarella. Super satisfying and light!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Microplane
- Grater
- Pastry brush
- Chef's knife
- Cutting board
- Baking sheet
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring cup
- Aluminum foil
- Microwave
- Airtight container
Ingredients
- 4 medium zucchini (roughly 2 pounds), cut lengthwise into thin ¼-inch strips
- 2 tablespoons of olive oil
- 1 teaspoon oregano (dried)
- 1 teaspoon garlic powder
- A half teaspoon of salt
- Black pepper, ¼ teaspoon
- 15 ounces of ricotta (use low-fat or full-fat)
- 1 large egg, whisked lightly
- ¼ cup chopped fresh parsley
- ¼ cup finely chopped basil
- 1 teaspoon grated lemon zest
- 2 garlic cloves, minced finely
- Salt, ½ teaspoon
- ¼ teaspoon ground black pepper
- ½ cup Parmesan, grated
- 2 cups marinara (homemade or store-bought)
- 2 cups shredded mozzarella
- ¼ cup of grated Parmesan
- Basil leaves, freshly picked, for garnish
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