Baked Zucchini

This baked zucchini dish gives traditional lasagna a run for its money. Increase its nutritional content by adding some mushrooms and sautéed spinach.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. extra-virgin olive oil
  • 1⁄2 cup chopped yellow onion
  • 4 medium zucchini, sliced in coins
  • 1 1⁄2 cups shredded mozzarella cheese, divided
  • 1⁄2 cup full-fat ricotta cheese
  • 2 Tbsp. cream cheese, diced
  • 1 1⁄4 cups marinara sauce
  • 2 cloves garlic, minced
  • 1⁄4 cup chopped fresh basil
  • 1⁄4 cup chopped fresh oregano
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. black pepper


  • Preheat oven to 350°F.
  • Heat olive oil in a large skillet over medium heat and add onion. Sauté until translucent, about 3 minutes, then add zucchini. Sauté for another 4 minutes or until zucchini is softened, but still firm.
  • Add 1⁄2 cup mozzarella cheese, ricotta cheese, cream cheese, marinara, garlic, basil, oregano, salt, and pepper to the pan. Bring to a simmer and remove from heat once cream cheese is melted.
  • Transfer to an 8-by-8-inch baking dish. Top with remaining mozzarella and bake for 15 minutes or until cheese is melted and casserole is bubbling.