Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
• Slice the zucchini into thin rounds, about 0.25 inches thick. Pat them dry with paper towels to remove excess moisture.
  2 medium zucchini
• In a medium bowl, combine the ricotta cheese, grated parmesan cheese, egg, garlic powder, oregano, salt, and black pepper. Mix well until everything is evenly combined.
  2 medium zucchini
• Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.
  2 medium zucchini
• Arrange a layer of zucchini slices over the marinara sauce. Top the zucchini with a generous dollop of the ricotta mixture, spreading it evenly.
  2 medium zucchini
• Repeat the layers: another layer of zucchini, followed by the remaining ricotta mixture. Finish with a final layer of zucchini slices.
  2 medium zucchini
• Pour the remaining marinara sauce over the top layer of zucchini. Sprinkle the shredded mozzarella cheese evenly over the sauce.
  2 medium zucchini
• Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
• Let the Zucchini Ricotta Melts rest for a few minutes before serving. Enjoy!