Zucchini and Lemon Ricotta Bites

Zucchini and Lemon Ricotta Bites

Ingredients:

• 2 medium zucchini, grated

• 1 cup ricotta cheese (whole milk recommended)

• 1/4 cup grated Parmesan cheese

• 1 egg

• 1 teaspoon lemon zest (about 1 lemon)

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh basil or parsley (optional)

• 1/4 teaspoon garlic powder (or 1 small garlic clove, minced)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/3 cup breadcrumbs (or almond flour for gluten-free)

• Olive oil spray or a bit of olive oil for baking

Instructions:

1. Prep the zucchini:

   • Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible.

   • This is crucial to avoid soggy bites!

2. Mix the filling:

   • In a bowl, combine the squeezed zucchini, ricotta, Parmesan, egg, lemon zest, lemon juice, herbs, garlic, salt, pepper, and breadcrumbs.

   • Mix until well combined.

3. Form the bites:

   • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

   • Scoop out tablespoon-sized portions and shape into small mounds or patties.

   • Place them on the baking sheet and lightly brush or spray the tops with olive oil.

4. Bake:

   • Bake for 20–25 minutes, flipping halfway through, until golden and slightly crisp on the edges.

5. Serve:

   • Let cool slightly and serve warm or at room temperature.

   • Optional: Garnish with extra lemon zest or a dollop of herbed yogurt or sour cream.