Zucchini and lemon ricotta bites are the kind of snack that makes you feel like a genius in the kitchen with very little effort. They’re light, fresh, and a little zesty, with a creamy middle and a tender, golden edge. Serve them warm as an appetizer, pack them for lunch, or pair them with a crisp salad for a simple meal.
They’re just as good for a casual weeknight as they are for a brunch spread. Best of all, they use basic ingredients and come together fast.
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Zucchini and Lemon Ricotta Bites – Bright, Fresh, and Easy
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium zucchini, grated (about 2 packed cups)
- 1 cup whole-milk ricotta, well stirred
- 2 large eggs
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup breadcrumbs (plain or panko)
- Zest of 1 lemon (about 1 tablespoon)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh herbs (parsley, basil, or dill)
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Olive oil spray or a little oil for the pan
- Optional for serving: crushed red pepper flakes, extra lemon wedges, or a dollop of yogurt
Instructions
- Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly oil a mini muffin pan or line a baking sheet with parchment if shaping patties.
- Grate and drain the zucchini. Use the large holes of a box grater.
Toss with a pinch of salt and let sit for 5 minutes. Wrap in a clean kitchen towel and squeeze out as much liquid as you can. This step is key.
- Mix the base. In a bowl, whisk the eggs.
Stir in ricotta, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper until smooth.
- Add zucchini, herbs, and breadcrumbs. Fold everything together. The mixture should be thick and scoopable, not runny. If it’s too wet, add another tablespoon of breadcrumbs.
- Portion the bites. Spoon the mixture into the mini muffin pan, filling each cup nearly to the top.
If using a baking sheet, drop heaping tablespoons and gently pat into rounds about 1/2 inch thick.
- Bake until set and golden. Bake 14–18 minutes for mini muffins, or 12–15 minutes for patties, until the edges are lightly browned and the centers feel set.
- Cool briefly. Let the bites rest in the pan for 5 minutes before removing. They’ll firm up as they cool.
- Finish and serve. Sprinkle with extra herbs, a pinch of red pepper flakes, or a squeeze of lemon. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Why This Recipe Works
- Grated zucchini adds moisture and tenderness without making the bites soggy, as long as you squeeze out the excess water.
- Ricotta keeps the texture creamy and light, while eggs hold everything together.
- Lemon zest brightens the flavor and cuts through the richness for a clean, fresh finish.
- Parmesan and herbs add savory depth, so the bites taste balanced and satisfying.
- A quick bake gives you golden edges and a soft center—no frying required.
Ingredients
- 2 medium zucchini, grated (about 2 packed cups)
- 1 cup whole-milk ricotta, well stirred
- 2 large eggs
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup breadcrumbs (plain or panko)
- Zest of 1 lemon (about 1 tablespoon)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh herbs (parsley, basil, or dill)
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Olive oil spray or a little oil for the pan
- Optional for serving: crushed red pepper flakes, extra lemon wedges, or a dollop of yogurt
How to Make It
- Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly oil a mini muffin pan or line a baking sheet with parchment if shaping patties.
- Grate and drain the zucchini. Use the large holes of a box grater.
Toss with a pinch of salt and let sit for 5 minutes. Wrap in a clean kitchen towel and squeeze out as much liquid as you can. This step is key.
- Mix the base. In a bowl, whisk the eggs.
Stir in ricotta, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper until smooth.
- Add zucchini, herbs, and breadcrumbs. Fold everything together. The mixture should be thick and scoopable, not runny. If it’s too wet, add another tablespoon of breadcrumbs.
- Portion the bites. Spoon the mixture into the mini muffin pan, filling each cup nearly to the top.
If using a baking sheet, drop heaping tablespoons and gently pat into rounds about 1/2 inch thick.
- Bake until set and golden. Bake 14–18 minutes for mini muffins, or 12–15 minutes for patties, until the edges are lightly browned and the centers feel set.
- Cool briefly. Let the bites rest in the pan for 5 minutes before removing. They’ll firm up as they cool.
- Finish and serve. Sprinkle with extra herbs, a pinch of red pepper flakes, or a squeeze of lemon. Serve warm or at room temperature.
Keeping It Fresh
- Refrigerate: Store in an airtight container for up to 4 days.
Layer with parchment to prevent sticking.
- Reheat: Warm in a 350°F (175°C) oven or toaster oven for 6–8 minutes to bring back the crisp edges. The microwave works in a pinch but will soften them.
- Freeze: Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 10–12 minutes.
- Make-ahead batter: Mix the batter up to 6 hours ahead and refrigerate.
Stir before baking and adjust with a teaspoon of breadcrumbs if it loosened.
Health Benefits
- Zucchini is low in calories and provides fiber, potassium, and vitamin C, supporting digestion and hydration.
- Ricotta offers protein and calcium, helping with satiety and bone health. Whole-milk ricotta adds creaminess without heavy oils.
- Lemon brings vitamin C and bright flavor, reducing the need for extra salt.
- Herbs and garlic add antioxidants and extra flavor without added calories.
- Baked, not fried, means less oil and a lighter bite that still tastes indulgent.
Pitfalls to Watch Out For
- Skipping the squeeze. Undrained zucchini will make the mixture watery and the bites mushy. Squeeze until the towel feels dry.
- Overbaking. Too much time in the oven can dry out the ricotta.
Pull them when the edges are golden and the centers are just set.
- Under-seasoning. Taste the mixture (a small dab) and adjust salt, pepper, and lemon before baking.
- Using watery ricotta. If your ricotta looks loose, drain it in a fine-mesh sieve for 15 minutes.
- Overmixing. Stir until combined, but don’t whip. You want a tender texture, not dense pucks.
Variations You Can Try
- Cheesy twist: Swap half the Parmesan for shredded mozzarella or pecorino for a saltier bite.
- Herb switch: Try dill with lemon for a Greek-leaning flavor, or basil and a touch of chili for a brighter kick.
- Gluten-free: Use gluten-free breadcrumbs or almond flour. Start with 1/3 cup almond flour and add more if the mix is loose.
- Protein boost: Fold in 1/2 cup chopped cooked shrimp or crumbled cooked turkey sausage.
- Spice it up: Add 1/2 teaspoon smoked paprika or a pinch of cayenne to the batter.
- Big-bite version: Bake in a regular muffin tin for 18–22 minutes.
Grease well and run a knife around the edges to release.
- Dipping sauces: Serve with lemony yogurt, pesto, or a light marinara for extra flavor.
FAQ
Can I make these without a mini muffin pan?
Yes. Shape the mixture into small patties and bake on a parchment-lined sheet, or cook them on a lightly oiled skillet over medium heat for 2–3 minutes per side.
Do I need to peel the zucchini?
No. The skin is thin and adds color and nutrients.
Just trim the ends and grate.
How do I prevent sticking?
Grease the pan thoroughly or use silicone muffin cups. Let the bites cool for a few minutes before removing, and run a thin knife around the edges if needed.
Can I use cottage cheese instead of ricotta?
You can, but drain it well and blend it briefly to smooth the curds. The flavor will be similar, but the texture may be slightly less creamy.
What if my mixture is too wet?
Add a tablespoon of breadcrumbs at a time until the mixture holds its shape.
Also make sure the zucchini is well squeezed and the ricotta is drained.
Are these good served cold?
They’re best warm or at room temperature, but they’re still tasty cold, especially with a squeeze of lemon or a dip.
How can I make them dairy-free?
Use a thick dairy-free ricotta alternative and skip the Parmesan, replacing it with 2–3 tablespoons of nutritional yeast for a savory note.
In Conclusion
Zucchini and lemon ricotta bites are simple to make, easy to love, and surprisingly versatile. They strike a great balance: bright from lemon, cozy from ricotta, and just crisp enough at the edges. Keep a batch in the fridge for quick snacks or serve them to friends with a favorite dip.
With a few smart steps—like squeezing the zucchini—you’ll get perfect bites every time.