Zucchini Ricotta Melts with Marinara – Low-Carb Comfort!
Introduction
Looking for a delicious low-carb option that feels like comfort food? Zucchini Ricotta Melts with Marinara are perfect for you! These tasty zucchini boats are filled with creamy ricotta cheese and baked until golden, then drizzled with a fresh homemade marinara sauce. They make a wonderful appetizer or a light main dish that’s satisfying without the carbs.
Why Make This Recipe
This recipe is not just about flavors; it’s also about health! Zucchini is low in calories and carbohydrates, making it an excellent base for a variety of dishes. When paired with creamy ricotta and a flavorful marinara sauce, you get a dish that’s both comforting and good for you. Plus, it’s easy to prepare and is sure to impress your family or guests.
How to Make Zucchini Ricotta Melts with Marinara
Ingredients:
- 3 medium zucchini (about 1½ lbs / 680 g), ends trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup (240 g) whole-milk ricotta cheese
- ¼ cup (25 g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Pinch of red pepper flakes (optional)
- 1 tbsp olive oil (for marinara)
- 2 cloves garlic, minced (for marinara)
- 1 (14 oz / 400 g) can crushed tomatoes
- 1 tsp dried oregano
- ½ tsp sugar (or a pinch of baking soda)
- Fresh basil leaves, torn (for garnish)
- Fresh parsley or basil, chopped
- Extra grated Parmesan
Directions:
- Prep the zucchini: Preheat your oven to 400 °F (200 °C). Slice each zucchini in half lengthwise and use a spoon to scoop out a narrow channel (save the scooped bits for later). Brush the cut sides with olive oil and lightly season with salt and pepper.
- Par-bake the boats: Arrange the zucchini halves, cut-side up, on a parchment-lined baking sheet. Bake for 8–10 minutes until just tender but still firm. Remove from the oven and lower the temperature to 375 °F (190 °C).
- Make the ricotta filling: In a medium bowl, mix together the ricotta, Parmesan, beaten egg, garlic, Italian seasoning, red pepper flakes, and a little salt and pepper until smooth.
- Fill and bake: Spoon the ricotta mixture into each par-baked zucchini boat, dividing it evenly. Bake at 375 °F (190 °C) for 12–15 minutes until the tops are set and lightly golden.
- Prepare the marinara: While the zucchini bakes, heat olive oil in a small saucepan over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, oregano, and sugar (or baking soda). Let it simmer gently for 8–10 minutes, stirring occasionally. Season with salt and pepper.
- Plate and serve: Transfer the zucchini melts to a serving platter. Spoon or drizzle warm marinara over them. Garnish with torn basil and extra Parmesan or parsley, if you like.
- Enjoy: Serve immediately—these are best hot and cheesy! Pair with a crisp green salad for a well-rounded low-carb meal!
How to Serve Zucchini Ricotta Melts
Serve these melts on a platter with extra marinara on the side for dipping. They can also be accompanied by a simple green salad. Drizzle with extra olive oil or a sprinkle of fresh herbs for added flavor.
How to Store Zucchini Ricotta Melts
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warm. They may not be as firm as when freshly baked, but they will still taste delicious!
Tips to Make Zucchini Ricotta Melts
- Make sure to not overbake the zucchini in the first step; they should be tender but firm enough to hold the filling.
- You can add other herbs like thyme or dill to the ricotta mixture for different flavors.
- If you want more spice, increase the amount of red pepper flakes in the filling or marinara.
Variation
You can easily customize this recipe by adding cooked ground meat, chopped spinach, or other cooked vegetables to the ricotta filling for extra flavor and texture.
FAQs
1. Can I use other cheeses instead of ricotta?
Yes! You can use cottage cheese or a mix of mozzarella and cream cheese for a different taste and texture.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the zucchini boats and filling in advance, then assemble and bake them when you’re ready to serve.
3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses no flour or bread crumbs. It’s perfect for anyone following a gluten-free diet!
Enjoy your delicious Zucchini Ricotta Melts with Marinara!
