Name: Zucchini and Lemon Ricotta Bites: Quick Summer Appetizer!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, grated; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 1 egg, lightly beaten; Zest of 1 lemon; 1 tbsp lemon juice; 2 tbsp chopped fresh basil or mint; 1/2 tsp garlic powder; Salt and black pepper to taste; 2 tbsp olive oil (for frying)

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Tired of serving the same predictable appetizers at your summer gatherings? Those store-bought crackers and cheese platters just don’t impress anymore, do they? These Zucchini and Lemon Ricotta Bites will transform your appetizer game with bright, fresh flavors that practically scream summer.

As a Mediterranean cuisine enthusiast who’s tested hundreds of appetizer recipes, I’ve perfected these little bites of heaven that combine garden-fresh zucchini with creamy, citrus-infused ricotta. The best part? They take just 15 minutes to prepare!

In this recipe guide, I’ll walk you through selecting the perfect zucchini, creating the most flavorful lemon ricotta spread, and assembling these elegant bites that look like they came from a high-end caterer (but are actually incredibly simple). You’ll also find serving suggestions, make-ahead tips, and flavor variations to suit any occasion.

Why These Zucchini and Lemon Ricotta Bites Work So Well

Uses peak-season summer zucchini at its most flavorful
Requires just 7 ingredients you likely already have
Prep takes only 15 minutes – perfect for last-minute entertaining
Can be made up to 4 hours ahead and refrigerated
Naturally gluten-free and vegetarian-friendly
Provides a light, refreshing alternative to heavy appetizers
Utilizes both raw and grilled preparation methods for perfect texture

Choosing the Perfect Zucchini for Ricotta Bites

Best Zucchini Types for This Recipe

Small to medium zucchini (5-7 inches) work best for these ricotta bites. They offer the perfect balance of tenderness and structure without the bitterness or excess water content found in larger specimens. According to a University of California study, smaller zucchini contain up to 25% more flavor compounds than their oversized counterparts.

Zucchini Shopping Tips

Select zucchini with bright, unblemished skin
Choose specimens that feel heavy for their size
Look for firm zucchini that don’t bend easily
Avoid any with soft spots or wrinkled skin
Farmers’ markets typically offer the freshest options from June through August

Substitutions for Zucchini

If zucchini isn’t available, try:

Yellow summer squash (slightly sweeter profile)
Persian cucumbers (crisper, no cooking required)
Eggplant rounds (require longer cooking time)

Love experimenting with seasonal vegetables? Check out our Sweet Potato Cranberry Gratin for another showstopping side dish!

Zucchini and Lemon Ricotta Bites: Ingredients & Prep

Craving a fresh summer appetizer that's quick and impressive? Dive into these Zucchini and Lemon Ricotta Bites that bring zesty flavor and easy elegance to your table. Discover now! — Craving a fresh summer appetizer that’s quick and impressive? Dive into these Zucchini and Lemon Ricotta Bites that bring zesty flavor and easy elegance to your table. Discover now!

Zucchini Prep Essentials

Before grilling or roasting your zucchini slices, it’s crucial to remove excess moisture. Slice your zucchini into ¼-inch rounds, sprinkle with kosher salt, and let sit on paper towels for 10 minutes. This draws out water that would otherwise make your bites soggy.

Lemon Ricotta Mixture Ingredients

1 cup whole milk ricotta
Zest of 1 organic lemon
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 tablespoons fresh basil, finely chopped
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper to taste

Garnish Elements

Extra basil leaves
Lemon zest curls
Pine nuts (toasted)
Honey drizzle (optional)
Red pepper flakes (for heat)

Step-by-Step Zucchini and Lemon Ricotta Bites Instructions

Pre-Cooking Zucchini Prep

Wash and dry 2-3 small zucchini thoroughly
Slice into ¼-inch thick rounds (you’ll need about 24 slices)
Place on paper towels and sprinkle with ½ teaspoon kosher salt
Let sit 10 minutes, then pat dry with paper towels
Brush lightly with olive oil on both sides

Cooking Zucchini Rounds Method

For Grilled Zucchini Bites:

Heat grill or grill pan to medium-high heat
Place zucchini rounds on grill for 2-3 minutes per side
Look for nice grill marks and slight softening
Remove and allow to cool to room temperature

For Roasted Zucchini Bites:

Preheat oven to 425°F
Arrange zucchini on parchment-lined baking sheet
Roast for 12-15 minutes, flipping halfway
Allow to cool before topping

Ricotta Mixture Preparation

In a medium bowl, combine ricotta, lemon zest, lemon juice, minced garlic, chopped basil, olive oil, salt and pepper
Whisk until smooth and creamy
Taste and adjust seasoning as needed
Refrigerate if not using immediately

Assembling Zucchini Bites

Place cooled zucchini rounds on serving platter
Top each with 1-2 teaspoons of lemon ricotta mixture
Add garnishes of your choice
Serve immediately or refrigerate for up to 4 hours

Looking for more crowd-pleasing appetizers? Our Crispy Flatbread with Brie, Cranberries and Walnuts is another winner!

Pro Tips for Perfect Zucchini and Lemon Ricotta Bites

Avoiding Common Zucchini Mistakes

Don’t skip the salt-and-drain step – it prevents soggy zucchini
Avoid overcooking – zucchini should be tender but still have structure
Let zucchini cool completely before adding ricotta to prevent melting
If using a grill, make sure it’s properly preheated for perfect grill marks
For uniform bites, select zucchini of similar diameter

Tool Recommendations

Mandoline slicer: Creates perfectly even zucchini rounds
Microplane: For finest lemon zest extraction
Grill pan: Ideal for indoor grilling with perfect marks
Piping bag: For elegant ricotta dollops (optional but impressive)

Storage & Make-Ahead Tips

Prepare zucchini rounds up to 1 day ahead and refrigerate
Ricotta mixture can be made 2 days in advance
Assemble no more than 4 hours before serving
Store assembled bites in refrigerator covered loosely with plastic wrap

For more appetizer inspiration, check out our collection of summer recipes on Pinterest. Our boards are filled with fresh, seasonal ideas for every occasion!

Zucchini Ricotta Bites Flavor Variations

Herb & Spice Twists

Mediterranean: Add 1 tablespoon chopped olives and 1 teaspoon oregano
Italian: Mix in 1 tablespoon sun-dried tomatoes and 1 teaspoon Italian herbs
Spicy: Incorporate ¼ teaspoon red pepper flakes and a dash of smoked paprika

Dietary Adaptations

Dairy-Free: Substitute cashew “ricotta” (soaked cashews blended with lemon and nutritional yeast)
Keto-Friendly: Add extra olive oil and top with pancetta crumbles
Vegan: Use almond-based ricotta alternative and add nutritional yeast for umami

Global Flavor Inspirations

Regional Style	Key Additions	Suggested Garnish
Greek	Feta, oregano, olive	Kalamata olive slice
Mexican	Cilantro, lime, cumin	Pickled jalapeño
French	Herbs de Provence, shallot	Fresh thyme sprig
Middle Eastern	Za’atar, mint	Pomegranate seeds
Indian	Curry powder, cilantro	Toasted cumin seeds

Serving Suggestions for Zucchini and Lemon Ricotta Bites

Arrange on a circular platter with fresh herbs between layers for an impressive presentation
Pair with a crisp Pinot Grigio or Sauvignon Blanc for perfect flavor balance
Serve alongside other finger foods like stuffed mushrooms or caprese skewers
Create a grazing table with these bites as the centerpiece
Offer as a passed appetizer on elegant small plates for cocktail parties
Serve with Maple Pecan Flatbread for a complete appetizer spread

Zucchini and Lemon Ricotta Bites FAQs

Can I make these zucchini bites without cooking the zucchini?
Yes! For a super quick version, simply slice zucchini very thinly (1/8-inch), salt and drain well, then top with the ricotta mixture. The texture will be crunchier.

How do I prevent the ricotta mixture from making my zucchini soggy?
Make sure your zucchini rounds are completely cooled before topping, and add the ricotta mixture as close to serving time as possible.

Can I freeze these appetizers?
Unfortunately, these don’t freeze well as both zucchini and ricotta change texture when frozen and thawed. They’re best enjoyed fresh.

What can I do with leftover lemon ricotta mixture?
It makes an excellent spread for toast or bagels, a pasta sauce when thinned with pasta water, or a delicious dip for raw vegetables.

Are these suitable for a keto diet?
Yes! Zucchini is low in carbs and ricotta is keto-friendly. Just skip any honey drizzle in the garnish.

Conclusion

These Zucchini and Lemon Ricotta Bites represent summer entertaining at its finest – fresh, elegant, and deceptively simple. With just a handful of quality ingredients and minimal prep time, you’ll create an appetizer that’s worthy of your most special gatherings yet easy enough for impromptu get-togethers.

Why not make these this weekend? With farmers’ markets overflowing with perfect summer zucchini, there’s no better time to try this recipe. Our community of over 10,000 home cooks have made these bites their go-to summer appetizer, with many reporting they’ve “never seen appetizers disappear so quickly!”

Don’t forget to tag us in your creations on social media – we love seeing your personal touches on our recipes!

Zucchini and Lemon Ricotta Bites: Quick Summer Appetizer!