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Close-up of golden-brown Zucchini Ricotta Melts, showcasing their cheesy topping and toasted bread.

Easy Zucchini Ricotta Melts

These Zucchini Ricotta Melts are a delightful combination of crispy bread, tender zucchini, and creamy ricotta cheese. Salting the zucchini and draining the ricotta are key to preventing a soggy melt. This recipe delivers a flavorful and structurally sound melt that is perfect for a light lunch or snack.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 2
Course: Lunch, Snack
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini, about 8 inches long, sliced into 1/4-inch thick rounds
  • 1 cup whole milk ricotta cheese, drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 slices crusty bread, such as sourdough or ciabatta

Equipment

  • baking sheet
  • paper towels
  • Medium bowl
  • large skillet
  • spatula
  • Cheesecloth (optional)
  • Sieve (optional)
  • Broiler or Oven

Method
 

  1. Prepare the Zucchini: Spread the zucchini slices in a single layer on a baking sheet lined with paper towels. Sprinkle generously with salt. Let sit for 30 minutes to draw out excess moisture. Pat dry with more paper towels.
  2. Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, basil, garlic, and red pepper flakes (if using). Season with salt and pepper to taste.
  3. Cook the Zucchini: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the zucchini slices and cook until golden brown and tender, about 3-4 minutes per side. Remove from skillet and set aside. Repeat with the remaining olive oil and zucchini.
  4. Assemble the Melts: Spread the ricotta mixture evenly over two slices of bread. Top with the cooked zucchini slices.
  5. Melt the Cheese (Broiler Method): Place the assembled melts on a baking sheet. Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly and the bread is golden brown. Keep a close eye on them to prevent burning!
  6. Melt the Cheese (Skillet Method): Place the assembled melts in the skillet over low heat, cover, and cook until the cheese is melted and the bread is toasted, about 5-7 minutes.
  7. Serve: Cut the melts in half and serve immediately.

Notes

For best results, drain the ricotta overnight in a cheesecloth-lined sieve. This helps to remove excess moisture and concentrate the flavor. You can substitute other types of bread, but crusty bread is recommended for the best texture. These melts are best served immediately, as the bread can soften over time. For a vegetarian option, ensure the Parmesan cheese used is vegetarian-friendly.