Zucchini and Lemon Ricotta Bites are a delightful and healthy snack or appetizer that packs a burst of flavor in every bite. With the combination of fresh zucchini, creamy ricotta, and zesty lemon, these bites are not only tasty but are also easy to prepare. Perfect for gatherings or as a side dish, they are sure to be a hit at your next meal.
Why Make This Recipe
Making Zucchini and Lemon Ricotta Bites is a great way to incorporate more vegetables into your diet. These bites are light yet satisfying, making them a perfect choice for all ages. They are quick to prepare and bake, making them ideal for busy weeknights or casual get-togethers. Plus, they can be enjoyed warm or at room temperature, adding to their versatility.
How to Make Zucchini and Lemon Ricotta Bites
Ingredients:
- 1 medium zucchini, grated and squeezed dry
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Zest of 1 lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup breadcrumbs
- Olive oil spray, for baking
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the grated zucchini, ricotta cheese, Parmesan cheese, egg, lemon zest, garlic powder, salt, pepper, and breadcrumbs. Mix until everything is well combined.
- Scoop tablespoon-sized portions of the mixture and shape them into small bites or patties.
- Place the shaped bites on the prepared baking sheet.
- Lightly spray the bites with olive oil.
- Bake in the preheated oven for 20–25 minutes, flipping halfway through, until they are golden brown and set.
- Serve warm as an appetizer or side, with a squeeze of lemon juice or a dollop of herbed yogurt if desired.
How to Serve Zucchini and Lemon Ricotta Bites
These bites can be served as a delicious appetizer at parties or as a side dish with your dinner. They are great on their own or paired with a dip like yogurt or marinara sauce. A squeeze of fresh lemon juice adds extra brightness and enhances the flavors.
How to Store Zucchini and Lemon Ricotta Bites
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just make sure to separate the bites with parchment paper before placing them in a freezer-safe bag. When ready to eat, you can reheat them in the oven for best results.
Tips to Make Zucchini and Lemon Ricotta Bites
- Make sure to squeeze out excess moisture from the grated zucchini. This helps the bites hold their shape better.
- Feel free to adjust the seasonings to your taste. Adding herbs like basil or oregano can add a nice touch.
- For a crispier texture, broil the bites for a minute or two at the end of baking.
Variation
You can customize these bites by adding in other ingredients like chopped spinach, sun-dried tomatoes, or even crumbled feta cheese for a different flavor twist.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, but you should thaw and squeeze out the moisture before using it in the mixture.
2. Can I make these bites ahead of time?
Absolutely! You can prepare them in advance and bake them when you’re ready to serve.
3. What can I serve with Zucchini and Lemon Ricotta Bites?
They pair well with dips like tzatziki, marinara sauce, or even a fresh salsa. A simple green salad can also complement the dish nicely.
