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Keto Zucchini Recipe with Ricotta and Tomatoes

Zucchini Recipe with Ricotta and Tomatoes

Donna Kelly
Thinly sliced zucchini stacked with ricotta and fresh tomatoes makes a gorgeous, fresh vegetable lasagna. This delicious zucchini recipe is naturally keto friendly and the perfect salad or vegetarian main course.
5 from 6 votes
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine American, Keto, VEGETARIAN
Servings 4

Ingredients
  

  • 4 small to medium zucchini
  • 3 to 4 Tablespoons olive oil extra virgin
  • to taste salt
  • to taste pepper
  • 2 cups ricotta cheese
  • 4 whole Roma tomatoes or small tomatoes cherry tomatoes work well
  • 8 to 10 whole fresh basil leaves

Instructions
 

  • Shave zucchini into long, thin slices then, brush lightly with olive oil. Sprinkle with salt and pepper. Stack three slices on the center of each small plate. Cut zucchini in half cross-wise if slices are too long.
    Top zucchini with layer of ricotta cheese, drizzle with olive oil.
    Add a layer of tomato slices.
    Season with salt and pepper and top with chopped basil.
    Repeat the layers until the Zucchini Stacks are the desired height.
Keyword Keto Zucchini Recipe