Italian Oven-Baked Zucchini and Ricotta Gratin
Layers of thinly sliced zucchini baked with creamy ricotta and Parmesan cheese for a comforting vegetarian gratin. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs ricotta cheese, grated Parmesan cheese, minced garlic clove for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 3, thinly sliced into 1/8-inch rounds medium zucchini
- 1 1/2 cups ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 clove, minced garlic clove
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup bread crumbs
Instructions
- Step 1: Preheat oven to 375°F. Lightly oil a 9x9-inch baking dish with 2 tbsp olive oil.
- Step 2: In a medium bowl, combine 1 1/2 cups ricotta cheese, 3/4 cup grated Parmesan cheese, 1 minced garlic clove, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper until evenly mixed.
- Step 3: Arrange a layer of thinly sliced rounds from 3 medium zucchinis evenly on the bottom of the baking dish.
- Step 4: Spread one-third of the ricotta mixture over the zucchini layer.
- Step 5: Repeat layering zucchini slices and ricotta mixture two more times, finishing with a top layer of zucchini.
- Step 6: Sprinkle 1/4 cup bread crumbs over the top layer to create a golden crust.
- Step 7: Bake uncovered for 35-40 minutes until zucchini is tender and bread crumbs are golden brown and crisp. Let cool 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Zucchini and Ricotta Gratin take to make?
Total time is about 55 minutes (15 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 Italian Oven-Baked 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 Italian Oven-Baked 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 Italian Oven-Baked Zucchini and Ricotta Gratin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Italian Oven-Baked Zucchini and Ricotta Gratin 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.
