Mediterranean Zucchini and Lemon Ricotta Bites
These Mediterranean Zucchini and Lemon Ricotta Bites are light, savory, and bursting with fresh flavors. The combination of tender zucchini, creamy ricotta, and bright lemon zest gives these little bites a wonderful balance of freshness and richness. They’re ideal as a snack, appetizer, or even a side dish for brunch or dinner. You can enjoy them warm or at room temperature, and they pair perfectly with a simple yogurt dip, tzatziki, or marinara sauce.
Total Time: 35–40 minutes
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Serves: 4
Ingredients
2 medium zucchinis, grated
½ tsp salt (for draining the zucchini)
½ cup ricotta cheese
1 egg
¼ cup grated Parmesan cheese
Zest of 1 lemon
¼ cup chopped fresh basil or parsley
¼ cup breadcrumbs
Salt and black pepper, to taste
Olive oil spray (for baking)
Instructions
Prepare the zucchini:
Grate the zucchinis using a box grater and place them in a bowl. Sprinkle with ½ teaspoon of salt and let sit for 10 minutes. Then, squeeze out as much excess water as possible using a clean kitchen towel or paper towel.
Mix the ingredients:
In a large mixing bowl, combine the drained zucchini, ricotta cheese, egg, Parmesan cheese, lemon zest, chopped herbs, breadcrumbs, and a pinch of black pepper. Mix well until the ingredients come together into a soft but moldable mixture.
Shape the bites:
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and lightly spray it with olive oil. Scoop about a tablespoon of the mixture for each bite, shaping it into small patties or balls, and place them on the tray.
Bake until golden:
Lightly spray the tops with olive oil. Bake for 20–25 minutes, flipping them halfway through, until they’re golden brown and slightly crisp on the edges.
Serve:
Let cool slightly before serving. Enjoy with yogurt dip, marinara sauce, or lemony tahini sauce.
Tips
Draining the zucchini is key for texture. Excess moisture can make the bites soggy.
If the mixture feels too wet, add a tablespoon more breadcrumbs until it holds together.
For extra flavor, add a touch of minced garlic or a few chili flakes.
Air fryer option: Cook at 190°C (375°F) for 10–12 minutes, shaking halfway through.
Make ahead: The mixture can be prepared up to a day in advance and stored in the refrigerator.
Variations
Cheese Swap: Replace ricotta with feta or cottage cheese for a tangier bite.
Herb Options: Use dill, mint, or oregano for a different Mediterranean flavor.
Add Veggies: Finely chopped spinach, carrot, or bell pepper can be added for extra color and nutrition.
Gluten-Free: Substitute the breadcrumbs with almond flour or gluten-free breadcrumbs.
Pan-Fried Version: Shallow fry the bites in olive oil over medium heat until golden and crisp on both sides.
Q&A
Q: Can I use store-bought ricotta?
A: Yes, but drain it slightly if it’s very wet to keep the mixture firm.
Q: Can I freeze these bites?
A: Absolutely. Once baked and cooled, freeze in a single layer, then transfer to a bag. Reheat in the oven or air fryer.
Q: Can I use yellow squash instead of zucchini?
A: Yes, it works just as well and adds a slightly sweeter flavor.
Q: What dip pairs best with these bites?
A: Try a simple lemon yogurt dip, tzatziki, or even a roasted red pepper hummus.
Nutrition
(Per Serving)
Calories: ~160 kcal
Protein: 8 g
Carbohydrates: 10 g
Fat: 10 g
Fiber: 2 g
Sugar: 2 g
Sodium: 250 mg
Conclusion
Mediterranean Zucchini and Lemon Ricotta Bites bring together simple, wholesome ingredients in a deliciously refreshing way. They’re easy to make, full of Mediterranean charm, and perfect for any occasion—from casual snacking to elegant appetizers. Light, zesty, and satisfying, these little bites show just how flavorful healthy cooking can be.