Zucchini and Lemon Ricotta Bites are a delicious and light snack that you can enjoy any time of the day. They combine fresh zucchini with creamy ricotta cheese and a hint of lemon, making each bite refreshing and flavorful. Perfect for parties, appetizers, or a quick lunch, these bites are sure to please everyone!
Why Make This Recipe
Making Zucchini and Lemon Ricotta Bites is a great way to use up any extra zucchinis you might have. They are healthy, packed with veggies, and can easily fit into many diets. Plus, they are simple to prepare and bake, making them a convenient choice for busy schedules. These bites are a tasty way to enjoy vegetables without sacrificing flavor!
How to Make Zucchini and Lemon Ricotta Bites
Ingredients:
- 2 small zucchinis, grated
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Zest of 1 lemon
- 2 tablespoons chopped fresh basil or parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (plus more if needed)
- Olive oil spray or a drizzle for baking
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
- In a mixing bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, lemon zest, fresh herbs, garlic powder, salt, pepper, and breadcrumbs. Mix everything until well combined.
- Scoop out the mixture into small rounds, about 1 1/2 tablespoons each, and place them on the prepared baking sheet. Flatten each round slightly.
- Spray or drizzle lightly with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until the bites are golden and set.
- Serve them warm with a squeeze of lemon or a dollop of Greek yogurt.
How to Serve Zucchini and Lemon Ricotta Bites
These bites are delicious on their own but can be enhanced with a squeeze of fresh lemon juice or a dollop of Greek yogurt. They are also great paired with a simple salad or as part of a larger appetizer spread.
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 3 days. To reheat, simply pop them in the oven for a few minutes until warmed through. You can also freeze them for up to a month. Just thaw in the fridge and reheat before serving.
Tips to Make Zucchini and Lemon Ricotta Bites
- Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy bites.
- You can adjust the herbs based on your preference. Other options like oregano or dill can also work well.
- If the mixture seems too wet, add a bit more breadcrumbs to help bind it together.
Variation
For a spicy kick, you can add a pinch of red pepper flakes to the mixture. You can also substitute the ricotta cheese with feta cheese for a different flavor.
FAQs
1. Can I use yellow squash instead of zucchini?
Yes, yellow squash works well in this recipe! Just follow the same steps.
2. Can I bake the bites instead of frying them?
Absolutely! This recipe is designed for baking, making it a healthier option.
3. How can I make these bites gluten-free?
You can use gluten-free breadcrumbs or ground oats as a substitute for regular breadcrumbs.
Enjoy making and eating your Zucchini and Lemon Ricotta Bites! They are simple, healthy, and bursting with flavor!
