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Zucchini and Lemon Ricotta Bites

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Crispy zucchini rounds topped with creamy lemon ricotta, perfect as a light appetizer or snack.

Ingredients

Scale
  • 2 medium zucchinis, sliced into 1/2-inch thick rounds
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup ricotta cheese
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1/4 cup grated Parmesan cheese
  • Optional: red pepper flakes for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss zucchini rounds with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
  3. Roast for 15-18 minutes until golden and tender, flipping halfway through.
  4. Meanwhile, in a small bowl, combine ricotta, lemon zest, lemon juice, garlic, basil, and Parmesan. Mix well.
  5. Remove zucchini from oven. Top each round with a small dollop of the lemon ricotta mixture.
  6. Return to oven and bake for an additional 3-5 minutes until the ricotta is warmed through.
  7. Garnish with additional basil and red pepper flakes if desired. Serve warm.

Notes

For a dairy-free version, substitute ricotta with cashew cream and use nutritional yeast instead of Parmesan.

Nutrition

Find it online: https://cheerychop.com/zucchini-lemon-ricotta-bites/