Zucchini Ricotta Bake

If lasagna and a vegetable garden fell in love during an improv class, this zucchini ricotta bake would be their overly enthusiastic, cheese-loving child. It is structured but loose, is virtuous yet indulgent and absolutely insists on being the center of attention at the dinner table. With no noodles in sight, this bake lets zucchini take center stage—layered with creamy ricotta, melty mozzarella and just enough tomato sauce to make your nonna tear up a little.

When cooked, zucchini can release a lot of moisture, so we steam it first and pat it dry to remove excess water before layering it with the other ingredients. This helps prevent a watery lasagna. Whether you’re drowning in zucchini from an overzealous CSA box or just trying to sneak vegetables past a pasta-loving crowd, this dish proves that casserole recipes still have some wild moves left.

Zucchini Ricotta Bake Ingredients

• Zucchini: Zucchini sliced lengthwise replaces traditional noodles to create tender layers in this veggie-forward casserole. The best part: You don’t need to peel zucchini.
• Ricotta cheese: Reduced-fat ricotta cheese brings creaminess and a touch of richness without making the dish feel too heavy. It’s ok to use full-fat or homemade ricotta instead.
• Egg substitute: Egg substitute helps bind the ricotta filling, allowing it to set up beautifully when baked. You can use two large eggs if that’s what you typically keep in your fridge.
• Dry bread crumbs: Bread crumbs help set the filling and add a crunchy topping. Bread crumbs help absorb excess moisture from the zucchini. Reach for seasoned bread crumbs for added flavor or panko for extra texture.
• Parmesan cheese: Divided between the filling and the topping, Parmesan adds a salty, nutty punch that balances the mild ricotta.
• Fresh parsley: A hint of minced fresh parsley adds a bright herbal note to the ricotta layer.
• Seasonings: Oregano, basil and black pepper bring depth and balance to the ricotta filling.
• Pasta sauce: Your favorite jarred pasta sauce forms the base and top layer of the casserole. Or, use homemade marinara sauce.
• Mozzarella cheese: Reduced-fat shredded mozzarella makes our bake gooey and melty. If you’re out of mozzarella, use provolone, fontina or any good melting cheese with a mild flavor.
• Fresh basil leaves: Fresh basil is optional, but it adds a pop of color and a fresh, fragrant finish to this baked zucchini with ricotta.

Directions

Step 1: Steam the zucchini

Preheat the oven to 350°F. Cut the zucchini lengthwise into 1/4-inch slices.

Place the zucchini in a basket over 1 inch of boiling water. Cover and steam until just tender, five to six minutes. Drain and pat dry.

Editor’s Tip: Steaming the zucchini first helps eliminate excess moisture when it bakes in the casserole, but don’t skip the pat-dry moment! If the zucchini is too damp, you’ll end up with a casserole soup instead of a sliceable bake. A few paper towels now will result in firm, cheesy layers later.

Step 2: Mix the filling

In a large bowl, combine the ricotta, egg substitute, 3 tablespoons of bread crumbs, 3 tablespoons of Parmesan, parsley, oregano, basil and pepper. Set it aside.

Step 3: Start layering

Spread a third of the spaghetti sauce in a 13×9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half each of the zucchini, ricotta mixture and mozzarella.

Repeat the layers of sauce, zucchini, ricotta mixture and mozzarella.

Cover with the remaining sauce.

Step 4: Add the topping

Combine the remaining 3 tablespoons of bread crumbs and 2 tablespoons of Parmesan, and sprinkle them over the top.

Step 5: Bake the zucchini and ricotta dish

Cover the casserole and bake it for 45 minutes. Uncover the dish and bake for an additional 15 minutes or until golden brown on top. Let it stand 15 minutes before cutting. Sprinkle with fresh basil if desired.

Editor’s Tip: Letting the casserole rest isn’t just for show—this step helps the layers settle, allowing you to slice it cleanly.

Zucchini Ricotta Bake Variations

• Add meat: Stir cooked ground turkey, beef or sausage into the sauce for a heartier version. You’ll still get all the veggie goodness with an extra protein punch.
• Make it gluten-free: Replace the bread crumbs with a gluten-free variety or crushed gluten-free crackers to keep the zucchini and ricotta bake suitable for everyone.

How to Store a Zucchini Ricotta Bake

Let any leftovers cool completely, then transfer them to an airtight container and pop them in the fridge. The flavors get even better the next day! This is the kind of meal that holds up beautifully whether you’re storing a few squares or the whole pan.

How long does a zucchini ricotta bake last?

Baked zucchini with ricotta will last up to four days in the fridge. It’s great for meal prep or lunches the next day.

Can you freeze a zucchini ricotta bake?

You can freeze this zucchini ricotta bake, but with a caveat. Zucchini retains a lot of water, so its texture may change after freezing. For the best results, freeze individual portions and reheat them straight from frozen.

How do you reheat a zucchini ricotta bake?

To reheat a zucchini ricotta bake, microwave a slice for one to two minutes or until warmed through. To reheat an entire pan, pop it in a 350° oven, covered with foil, and bake for 15 to 20 minutes.

Zucchini Ricotta Bake Tips

Do you have to steam the zucchini before assembling the casserole?

Technically, no—but steaming the zucchini softens the slices just enough to make them flexible and tender in the final dish. If you skip the steam, your zucchini may release more water and take longer to cook through, resulting in a more chewy texture than noodle-y.

What can you serve with a zucchini ricotta bake?

Pair this baked zucchini with ricotta dish alongside a crisp Caesar salad and some fabulous Italian appetizers, like grilled bruschetta. This casserole is also an ideal side dish for chicken Parmigiana or even a steak. Pour yourself an Aperol spritz while you cook, and your night will be one to remember.