Baked Zucchini Ricotta Veggie Bake

Name: Baked Zucchini Ricotta Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 medium zucchinis, thinly sliced; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; 1 egg, beaten; Olive oil, for drizzling

Highlighted under: Baked Collection

I love whipping up this Baked Zucchini Ricotta Veggie Bake whenever I’m in the mood for something fresh and vibrant. The layers of zucchini combined with the creamy ricotta cheese create a delightful harmony of flavors. It’s a fantastic way to use up any extra zucchini from the garden, and I can’t resist how easy it is to prepare. With a sprinkle of herbs and a touch of parmesan on top, this dish is not only a feast for the taste buds but also a beautiful centerpiece for any meal.

Created by

Hester Lockwood

Last updated on 2026-01-21T19:38:36.552Z

When I first experimented with this recipe, I was amazed at how the simple ingredients of zucchini and ricotta could transform into something so satisfying. The secret is to use fresh herbs and seasonings, which amplify the natural flavors of the vegetables. I often switch it up with whatever I have on hand, which keeps it exciting and new every time.

One of my favorite tips for this dish is to roast the zucchini slightly before layering it in the bake. This not only enhances its flavor but also keeps it from becoming too watery. Trust me, this small step makes a big difference in the final result!

Why You Will Love This Recipe
Creamy ricotta that pairs perfectly with tender zucchini
Fresh herbs add a burst of flavor in every bite
A wholesome, vegetarian dish that's easy to prepare

The Importance of Salting Zucchini

Salting the zucchini before baking is a crucial step that enhances the texture and flavor of this dish. When zucchini is salted and allowed to sit, it draws out excess moisture, preventing the bake from becoming watery. This yields a firmer bite that contrasts beautifully with the creamy ricotta filling. After about 10 minutes, be sure to pat the zucchini dry with paper towels to remove any excess salt and moisture.

If you're short on time, you can skip the salting and slicing step, but I recommend not omitting it completely for the best results. The zesty flavors penetrate better into the zucchini when it's slightly dehydrated, which allows the layers to meld together during baking.

Creating the Perfect Ricotta Mixture

The ricotta mixture is the heart of this recipe, combining creaminess with a hint of richness from the cheeses. For a lighter texture, make sure to use whole milk ricotta instead of part-skim. Adding the egg not only helps bind the mixture but also contributes to a fluffy, cohesive filling. If you’re looking for a lower-fat option, you can replace the egg with a 1/4 cup of unsweetened applesauce, which will keep the dish moist.

Don't hesitate to experiment with the herbs in the ricotta mixture. While oregano and basil are traditional, adding chopped fresh parsley or thyme can add an exciting twist. Remember, the key is to blend well but not overmix, which can make the filling too dense. Aim for a uniform, creamy consistency dotted with herbs for that burst of flavor in each bite.

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients

3 medium zucchinis, thinly sliced
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 egg, beaten
Olive oil, for drizzling

Make sure to prep these ingredients accordingly to ensure a smooth cooking process.

Instructions

Follow these steps to create a delicious Baked Zucchini Ricotta Veggie Bake:

Prepare the Zucchini

Preheat the oven to 350°F (175°C). Slice the zucchinis into thin rounds and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture.

Mix the Ricotta Filling

In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, garlic, oregano, basil, salt, and pepper. Mix until well blended.

Assemble the Bake

In a greased baking dish, layer half of the zucchini slices, then spread half of the ricotta mixture on top. Repeat with the remaining zucchini and ricotta, ensuring the top layer is ricotta.

Bake

Drizzle some olive oil on top and bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.

Allow the dish to cool for a few minutes before serving. Enjoy your delicious veggie bake!

Pro Tips

For extra flavor, consider adding chopped spinach or mushrooms to the ricotta mixture. Adjust the seasonings to your taste, and feel free to experiment with different cheeses.

Storing and Reheating Leftovers

This Baked Zucchini Ricotta Veggie Bake can be stored in the refrigerator for up to three days. To keep it fresh, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. When you're ready to enjoy the dish again, reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until it's heated through and the top is slightly crispy.

If you're looking to freeze this bake, I recommend assembling it without baking and freezing it. Wrap it tightly with foil and freeze for up to two months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight, then bake it as instructed, which helps maintain its texture.

Serving Suggestions and Variations

This dish can stand alone as a main course but pairs beautifully with a crisp side salad or some crusty bread for a satisfying meal. For an extra kick, drizzle with a balsamic reduction or serve with a tangy tomato sauce on the side. The interplay of flavors will elevate the dish to a whole new level.

Feel free to add other vegetables to the layers, such as roasted red peppers or sautéed mushrooms. If you’re looking for a gluten-free version, using low-carb cauliflower in place of zucchini creates a unique twist while still being hearty. The key is to adjust cooking time slightly, as cauliflower may retain more moisture.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can prepare the veggie bake a day in advance and store it in the refrigerator. Just bake it when you're ready to serve.

→ Is there a vegan alternative for this recipe?

Yes! You can substitute ricotta with tofu blended with nutritional yeast and herbs, and use a flax egg instead of a regular egg for binding.

→ What can I serve with this bake?

It pairs wonderfully with a green salad or crusty bread. You can also serve it alongside grilled chicken or fish for a heartier meal.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.