Description
A delicious Italian Zucchini Bake that combines layers of zucchini, marinara sauce, and cheeses for a comforting dish.
Ingredients
- 2 medium zucchinis, sliced into rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- In a large bowl, combine the sliced zucchini, sautéed onion and garlic, marinara sauce, ricotta cheese, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are evenly coated.
- Spread half of the zucchini mixture in a greased 9×13-inch baking dish. Sprinkle half of the mozzarella cheese over the top. Add the remaining zucchini mixture and top with the rest of the mozzarella and the grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5 minutes. Garnish with fresh chopped basil before serving.
Notes
- For added protein, consider mixing in cooked ground turkey or Italian sausage with the zucchini mixture.
- You can substitute the marinara sauce with pesto for a different flavor profile, or use a combination of both for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg