Baked Zucchini Ricotta Veggie Bake

Name: Baked Zucchini Ricotta Veggie Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 medium zucchinis, sliced; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 2 cups cherry tomatoes, halved; 1 teaspoon dried oregano; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Modern Collection

I love experimenting with fresh vegetables, and this Baked Zucchini Ricotta Veggie Bake has become one of my go-to dishes. The moment I pull it out of the oven, the smell of melted cheese and roasted zucchini fills my kitchen with warmth. It's a perfect fit for any meal, whether served as a side or a standalone dish. The combination of creamy ricotta and seasoned veggies not only satisfies my taste buds but also makes for a nutritious option that even the kids enjoy. Plus, the leftovers are just as delightful!

Created by

Lottie Pennington

Last updated on 2026-01-19T23:41:34.633Z

When I first tried this recipe, it was an experiment to use up some zucchini from my garden. I started with simple ingredients, and the result was surprisingly rich and creamy. The combination of the fresh zucchini, paired with the creamy ricotta, brings a delightful balance. I also discovered that adding a sprinkle of fresh herbs just before baking really elevates the flavor and adds a light freshness.

Through my attempts to perfect this dish, I found that baking at a slightly higher temperature allows the zucchini to caramelize beautifully, enhancing the flavors even more. Serving it hot, right from the oven, creates a comforting meal experience that becomes a cozy family favorite. Don’t hesitate to swap in seasonal veggies based on what you have!

        Why You Will Love This Recipe
        Creamy ricotta that pairs perfectly with tender roasted zucchini
A healthy, satisfying dish that's great for any meal
Easily customizable with your favorite vegetables or herbs

      

Perfectly Layered Flavors

Layering is crucial in achieving a harmonious blend of flavors in this Baked Zucchini Ricotta Veggie Bake. As you arrange the zucchini, ricotta mixture, and cherry tomatoes, it's important to ensure that each layer is evenly distributed. This way, every slice maintains a delightful balance of creamy ricotta, robust vegetables, and the sweetness of roasted tomatoes. Remember to press down gently after adding each layer to help the ingredients meld together as they cook.

Visual cues are excellent indicators for when to proceed to the next step. When assembling the layers, look for a vibrant combination of colors—green zucchini, white ricotta, and red tomatoes. This not only makes for an enticing presentation but also hints at the depth of flavors you'll enjoy once baked.

Ingredient Roles and Tips

Each ingredient in this dish plays a vital role in the overall texture and flavor profile. The ricotta cheese adds creaminess and richness, while the mozzarella creates a gooey, melty texture. The Parmesan, on the other hand, contributes a little extra sharpness and a delightful touch of nuttiness. If you're out of ricotta, feel free to substitute cottage cheese; it will yield a slightly different texture but will still offer a creamy base for the bake.

Garlic enhances the dish’s flavor, so opting for fresh minced garlic rather than pre-packaged varieties is advisable. If you prefer a milder garlic flavor, you can sauté the minced garlic in olive oil for a couple of minutes before adding it to the ricotta mixture. This allows the garlic to become fragrant without overpowering the dish.

Storage and Serving Suggestions

This Baked Zucchini Ricotta Veggie Bake is incredibly versatile when it comes to serving. It's delicious as a comforting main dish, but it can easily shine at brunch or as a colorful side dish for a protein like grilled chicken or fish. If you want to elevate the dish further, a sprinkle of fresh herbs such as basil or parsley right before serving can brighten the flavors and add a pop of color.

If you find yourself with leftovers, storing them properly is key to maintaining the dish's freshness. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to three days. To reheat, place it in the oven at 350°F (175°C) for about 15–20 minutes until heated through, ensuring it retains its creaminess and rich flavors.

Ingredients

For the Veggie Bake

3 medium zucchinis, sliced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil

Mix all together in a bowl before layering!

Instructions

Prep the Oven

Preheat your oven to 400°F (200°C). Grease a baking dish lightly with olive oil.

Mix the Filling

In a large bowl, combine the ricotta cheese, egg, garlic, oregano, and half of the mozzarella cheese. Season with salt and pepper.

Layer the Bake

Arrange half of the zucchini slices in the bottom of the baking dish. Spread half of the ricotta mixture over the zucchini, then add half of the cherry tomatoes. Repeat the layers.

Top and Bake

Finish with the remaining mozzarella and Parmesan on top. Drizzle with olive oil and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes or until bubbly.

Serve

Let the bake cool slightly before slicing. Serve warm, garnished with fresh herbs if desired.

Enjoy your baked veggie goodness!

Pro Tips

Feel free to add other veggies like bell peppers or spinach for added nutrition. You can also substitute cottage cheese for ricotta if desired.

Make-Ahead Tips

This recipe is a great candidate for make-ahead preparation. You can assemble the entire dish a day in advance and leave it in the refrigerator covered until you're ready to bake. This not only saves time but also allows the flavors to meld further, enhancing the overall taste. Just be sure to add an extra 5–10 minutes to the baking time if baking from a cold state.

To streamline your preparation, consider slicing the zucchini and halving the cherry tomatoes the day before. Keep them stored in an airtight container in the fridge, and you’ll cut down on prep time when you’re ready to bake. Just make sure to blot excess moisture from the zucchini before layering to prevent a watery bake.

Variations to Consider

While this recipe highlights the classic flavors of zucchini and ricotta, the dish is highly adaptable to your taste preferences. Feel free to swap in other vegetables such as bell peppers, spinach, or eggplant for a different twist. Just remember to cook heartier vegetables a bit ahead of time to ensure they soften adequately during baking.

For those who enjoy a kick, adding red pepper flakes to the ricotta mixture can provide a welcome heat that balances the creaminess. You can also experiment with herbs— fresh thyme or basil can complement the tomatoes beautifully, while dried herbs like herbes de Provence can give the dish a Mediterranean flair.

Questions About Recipes

→ Can I use frozen zucchini?

Fresh zucchini works best, but if using frozen, ensure it's thoroughly drained to avoid excess moisture in the bake.

→ How can I make this dish vegan?

You can substitute the ricotta with a tofu-based mixture and replace the egg with flaxseed meal mixed with water.

→ Can I prepare this dish ahead of time?

Absolutely! You can prep it a day in advance and store it in the refrigerator before baking it so it's ready when you need it.

→ What can I serve with this veggie bake?

It's delicious on its own or served with a side salad, garlic bread, or alongside grilled chicken.