Baked Zucchini and Ricotta Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, cheesy baked dish with tender zucchini and creamy ricotta, baked to golden perfection. This italian-inspired sheet pan (vegetarian) ready in about 65 minutes pairs Zucchini, Ricotta cheese, Mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.4 (14 ratings) Prep: 25 min Cook: 40 min Serves 6 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, mix 1 1/2 cups ricotta, 1 cup grated mozzarella, 1 egg, 1/2 cup grated Parmesan, 1/4 cup chopped basil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: In a separate bowl, toss 4 diced zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the zucchini in a single layer on a baking sheet and roast for 15-20 minutes until tender.
  3. Step 3: Layer the roasted zucchini in a greased baking dish. Spread the ricotta mixture over the top, smoothing it into an even layer. Bake for 20-25 minutes until golden and bubbly. Let cool slightly before serving.

Frequently asked questions

How long does Baked Zucchini and Ricotta Casserole take to make?

Total time is about 65 minutes (25 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 Zucchini and Ricotta Casserole?

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 zucchini from drying out.

Can I substitute ingredients in Baked Zucchini and Ricotta Casserole?

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 Zucchini and Ricotta Casserole 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.

Is Baked Zucchini and Ricotta Casserole vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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