Ingredients
Scale
- 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