Zucchini and Lemon Ricotta Bites
Zucchini and Lemon Ricotta Bites are a delightful and healthy snack or appetizer. They are made with fresh ingredients that come together to create a tasty treat. These bites are not only simple to prepare but also packed with flavor, making them a perfect addition to any meal or a stand-alone snack.
Why Make This Recipe
This recipe is an excellent choice for several reasons. First, it’s a great way to use up zucchini, especially during the summer months when they are in abundance. The addition of lemon brightens the flavor, making these bites refreshing. Moreover, they are versatile; you can enjoy them as a snack, serve them at parties, or use them as a healthy side dish. They’re also easy to make and can be prepared quickly, perfect for busy days!
How to Make Zucchini and Lemon Ricotta Bites
Ingredients
- 2 medium zucchini, grated
- 1/2 teaspoon salt
- 3/4 cup ricotta cheese
- 1 egg
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (plus more if needed)
- Olive oil spray or 1–2 teaspoons olive oil (for baking or frying)
Directions
- Place the grated zucchini in a colander and sprinkle it with salt. Let it sit for 10 minutes.
- After 10 minutes, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the ricotta cheese, egg, lemon zest, lemon juice, Parmesan cheese, herbs, garlic powder, black pepper, and the drained zucchini. Mix well.
- Stir in breadcrumbs until the mixture holds together. You can add more breadcrumbs if it’s too wet.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease it with olive oil or spray.
- Scoop the mixture into small mounds (about 1 1/2 tablespoons each) and shape them into bites.
- Place the bites on the baking sheet and lightly brush or spray them with olive oil.
- Bake for 20–25 minutes, flipping halfway, until golden brown and set. Alternatively, you can pan-fry them over medium heat in a nonstick skillet until crispy on both sides.
- Serve warm with a squeeze of lemon or a dollop of yogurt dip, if desired.
How to Serve Zucchini and Lemon Ricotta Bites
These bites are best served warm. You can enjoy them on their own, or pair them with a yogurt dip or marinara sauce for extra flavor. They also make a lovely side dish alongside a salad or pasta.
How to Store Zucchini and Lemon Ricotta Bites
If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten within a few days. You can reheat them in the oven or skillet to regain their crispiness.
Tips to Make Zucchini and Lemon Ricotta Bites
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent soggy bites.
- Experiment with different herbs to customize the flavor.
- If you’re in a rush, you can use pre-packaged shredded zucchini.
Variation
For a different twist, try adding cooked bacon bits or crumbled feta cheese to the mixture for added flavor. You can also use different types of cheese, like mozzarella, to change the texture.
FAQs
1. Can I make these bites ahead of time?
Yes! You can prepare the mixture ahead of time and form the bites. Store them in the fridge and bake when ready to serve.
2. Can I freeze Zucchini and Lemon Ricotta Bites?
Yes, you can freeze them before baking. Just place them on a tray to freeze individually, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
3. What can I serve with these bites?
These bites pair well with yogurt dips, marinara sauce, or a simple squeeze of lemon. You can also serve them alongside a fresh salad or pasta for a complete meal.
