Name: Zucchini Ricotta Melts with Marinara – Low-Carb Comfort!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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); Salt and pepper, to taste; 1 tbsp olive oil; 2 cloves garlic, minced; 1 (14 oz / 400 g) can crushed tomatoes; 1 tsp dried oregano; ½ tsp sugar (or a pinch of baking soda); Salt and pepper, to taste; Fresh basil leaves, torn (for garnish); Fresh parsley or basil, chopped; Extra grated Parmesan

Description

Enjoy all the gooey, cheesy goodness of a classic melt—without the carbs. Tender zucchini “boats” are topped with a creamy ricotta mixture and baked until golden, then finished with your favorite marinara for dipping or drizzling. Perfect for a light lunch, appetizer, or weeknight dinner!

Ingredients

Scale

For the Zucchini Boats

3 medium zucchini (about 1½ lbs / 680 g), ends trimmed
1 tbsp olive oil
Salt and pepper, to taste

For the Ricotta Topping

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)
Salt and pepper, to taste

For the Marinara Sauce

1 tbsp olive oil
2 cloves garlic, minced
1 (14 oz / 400 g) can crushed tomatoes
1 tsp dried oregano
½ tsp sugar (or a pinch of baking soda)
Salt and pepper, to taste
Fresh basil leaves, torn (for garnish)

Optional Garnish

Fresh parsley or basil, chopped
Extra grated Parmesan

Instructions

1️⃣ 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 (reserve scooped bits for another use). Brush cut sides with olive oil and season lightly with salt and pepper.

2️⃣ Par-bake the boats
: Arrange zucchini halves, cut-side up, on a parchment-lined baking sheet. Bake for 8–10 minutes until just tender but still holding shape. Remove from oven and lower temperature to 375 °F (190 °C).

3️⃣ Make the ricotta filling
: In a medium bowl, stir together ricotta, Parmesan, beaten egg, garlic, Italian seasoning, red pepper flakes, and a pinch each of salt and pepper until smooth and combined.

4️⃣ Fill and bake
: Spoon the ricotta mixture into each par-baked zucchini boat, dividing evenly. Bake at 375 °F (190 °C) for 12–15 minutes, until the tops are set and lightly golden.

5️⃣ Prepare the marinara
: While the zucchini bakes, heat olive oil in a small saucepan over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Stir in crushed tomatoes, oregano, and sugar (or baking soda). Simmer gently for 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.

6️⃣ Plate and serve
: Transfer zucchini melts to a serving platter. Spoon or drizzle warm marinara over and around them. Garnish with torn basil and extra Parmesan or parsley, if desired.

7️⃣ Enjoy
: Serve immediately—these are best hot and cheesy. Pair with a crisp green salad for a perfectly balanced low-carb meal!

Notes

Make-ahead: Assemble zucchini boats (steps 1–3) and refrigerate, covered, up to 8 hours. Bake just before serving.
Higher-protein: Stir 2 tbsp grated mozzarella into the ricotta mixture or top with a sprinkle before the final bake.
Spicy kick: Mix a dash of cayenne or swap red pepper flakes for chopped fresh chilies.
Herb swap: Try fresh oregano or thyme in place of Italian seasoning.
Dairy-free option: Use a plant-based ricotta and skip the Parmesan (or use a dairy-free alternative).

Prep Time: 15 min
Cook Time: 25 min