Zucchini and Lemon Ricotta Bites
Zucchini and Lemon Ricotta Bites are delightful mini treats that pack a punch of flavor. These savory bites are great for snacks or appetizers and can be enjoyed any time of the day. With a rich blend of creamy ricotta and fresh zucchini, they are not only tasty but also healthy!
Why Make This Recipe
This recipe is perfect for those who want something easy and delicious. It uses simple ingredients that you might already have in your kitchen. Plus, they are quick to make and can be served at parties, family gatherings, or just for a healthy snack at home. They are light and refreshing, thanks to the lemon zing, and are a great way to incorporate more veggies into your diet.
How to Make Zucchini and Lemon Ricotta Bites
Ingredients:
- 2 medium zucchini, grated
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Black pepper, to taste
- 1/4 cup chopped fresh parsley or basil
- Olive oil, for greasing muffin tin or brushing tops
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Take the grated zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as you can.
- In a large bowl, mix together the zucchini, ricotta, egg, Parmesan, lemon zest, garlic powder, salt, pepper, and herbs until everything is fully combined.
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- Lightly brush the tops with olive oil.
- Bake for 20–25 minutes, or until the bites are set and golden brown around the edges.
- Let them cool slightly before removing from the tin. Serve warm or at room temperature.
How to Serve Zucchini and Lemon Ricotta Bites
These bites can be served as is, warm or at room temperature. They are delightful on their own but can also be accompanied by a dip, such as yogurt sauce or a light vinaigrette. Feel free to garnish with extra herbs for a pop of color on your serving platter.
How to Store Zucchini and Lemon Ricotta Bites
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in the oven for a few minutes until heated through. This will help restore their wonderful texture.
Tips to Make Zucchini and Lemon Ricotta Bites
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent sogginess.
- Feel free to experiment with the herbs. Thyme or chives can add a unique flavor.
- If you want them a bit spicier, add a pinch of red pepper flakes to the mixture.
Variation
You can easily change the recipe by adding other vegetables like chopped spinach or bell peppers. For a different flavor, try using feta cheese instead of ricotta.
FAQs
1. Can I use other types of cheese?
Yes, you can substitute ricotta with cottage cheese or even cream cheese for a different taste.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any flour or wheat products.
3. Can I freeze these bites?
Yes, you can freeze them. Place the cooled bites in a freezer-safe container and they will last up to two months. To serve, thaw them overnight in the fridge and reheat them in the oven.
Enjoy making and sharing these delightful Zucchini and Lemon Ricotta Bites! They’re sure to be a hit!
