Baked Italian-Style Zucchini and Ricotta Gratin
Layers of tender sliced zucchini baked with creamy ricotta and Parmesan cheese, finished with golden breadcrumbs for a comforting Italian vegetable gratin. This italian-inspired vegetarian ready in about 60 minutes pairs ricotta cheese, grated Parmesan cheese, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, thinly sliced into 1/4-inch rounds zucchini
- 1 1/2 cups ricotta cheese
- 3/4 cup, grated Parmesan cheese
- 3 cloves, minced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, combine 1 1/2 cups ricotta cheese, 3/4 cup grated Parmesan cheese, 3 minced garlic cloves, 1/4 cup chopped fresh basil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Mix until smooth.
- Step 2: Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil. Arrange a layer of thinly sliced zucchini rounds covering the bottom.
- Step 3: Spread one-third of the ricotta mixture evenly over the zucchini layer. Repeat layering zucchini slices and ricotta mixture two more times, ending with the ricotta on top.
- Step 4: In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil until coated. Sprinkle evenly over the top layer.
- Step 5: Bake in the preheated oven for 35-40 minutes until the top is golden brown and zucchini is tender. Let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Zucchini and Ricotta Gratin take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Italian-Style Zucchini and Ricotta Gratin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.
Can I substitute ingredients in Baked Italian-Style Zucchini and Ricotta Gratin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian-Style Zucchini and Ricotta Gratin for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Italian-Style Zucchini and Ricotta Gratin?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
