skish
IT

Baked courgette and ricotta balls

Soft vegetable bites, best served warm.

  • 30 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Baked courgette and ricotta balls

Per serving

Calories
328 kcal
Protein
18.2 g
Carbohydrates
31.2 g
Fat
15.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini220 g
  • Ricotta80 g
  • Breadcrumbs30 g
  • Parmigiano Reggiano14 g
  • Basilto taste
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
  2. Meanwhile wash the courgette, trim it and grate it on the coarse side of a grater; squeeze it hard in a tea towel until no more water comes out.
  3. Grate the Parmigiano Reggiano; wash, dry and tear the basil.
  4. In a bowl mix the courgette with the ricotta, breadcrumbs, Parmesan, basil and salt until the mixture is firm and comes away from your hands; if it's too soft add a little more breadcrumbs.
  5. Shape 4 balls, place them on the tray and bake for 18 minutes, turning them halfway, until golden and firm.
  6. Let them cool for 5 minutes before serving: they firm up and are at their best warm.

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