Description
Light, tangy, and utterly satisfying — these zucchini and lemon ricotta bites are the perfect summer appetizer, combining creamy ricotta, fresh herbs, and golden crisp zucchini for a bite-sized burst of sunshine.
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)
Instructions
1. Grate zucchinis and squeeze out excess water using a clean towel.
2. In a mixing bowl, combine zucchini, ricotta, Parmesan, breadcrumbs, egg, lemon zest, lemon juice, basil, garlic powder, salt, and pepper. Mix well to form a thick batter.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Scoop about 1 tablespoon of the mixture per bite and flatten slightly in the pan.
5. Cook 2–3 minutes per side until golden brown and crisp.
6. Remove and drain on paper towels.
7. Serve warm or at room temperature with a drizzle of olive oil or a side of lemon yogurt dip.
Notes
For an oven-baked version, bake at 400°F (200°C) for 15–18 minutes until golden.
Top with a dollop of whipped ricotta or pesto for a fancier presentation.
Perfect as an appetizer, snack, or light lunch with salad.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 bites
- Calories: 150
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
Keywords: zucchini bites, lemon ricotta appetizer, summer snack, healthy finger food, vegetarian appetizer