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Cooking + Entertaining

Zucchini Ricotta Meatballs – A Quick and Easy Vegetarian Main Dish Recipe

Zucchini Ricotta Meatballs – A Quick and Easy Vegetarian Main Dish Recipe



Extra virgin olive oil

He Zucchini and ricotta dumplings I am a second vegetarian, simple and delicious, perfect for the summer season. It is the light variant of the classic fried zucchini balls, ideal to take to the table even at the beginning of a meal or to taste with the fingertips at snack time.appetizer like an irresistible appetizer.

Preparing them is really quick and easy. Pass the zucchini through a grater with large holes, collect the puree in a bowl and mix it all with the ricotta, the Grated Parmesan cheese, 1 egg, the breadcrumbs and the chopped fresh basil. The dough obtained will be shaped into meatballs and then cooked in the oven, without breadingwith a drizzle of extra virgin olive oil: for a result that is fragrant on the outside, and incredibly soft and creamy in the heart, which will win over even the little ones in the house.

Those who are more careful with their figure can also cook the meatballs in a deep fryer without adding fat, while those with a sweet tooth can add to the rest some cubes of cooked ham, chopped bologna, strips of aubergine in oil or a cube. of the ingredients. fontina: for an irresistible row and background effect.

It’s also great to serve hot for a stand-up dinner or a buffet Festive, zucchini and ricotta meatballs can be enhanced with mouth-watering homemade sauces. If you feel like it, you can flavor them with lemon thyme, chopped chives, chopped mint, but also with your favorite spices such as paprika, curry, cumin or a little grated nutmeg.

Discover how to prepare zucchini and ricotta meatballs by following the step-by-step procedure and tips. If you liked this recipe, also try the pizzaiola-style zucchini meatballs or try the chickpea and zucchini meatballs.

How to make zucchini and ricotta meatballs

Wash the zucchini, peel them and pass them through a grater with large holes 1.

Add the ricotta to the grated zucchini 2well drained of whey.

Flavored with grated Parmesan cheese 3.

Combine the egg and breadcrumbs 4.

Perfume with chopped basil 5.

Spice with salt and pepper 6.

Mix everything well with a spoon, until you get a homogeneous mixture. 7.

Take small portions of dough and form many slightly flattened meatballs with your hands. 8.

When done, place the meatballs on a parchment paper lined baking sheet. 9.

Season with a drizzle of extra virgin olive oil 10Place in the oven preheated to 200 °C, in static mode, and cook the meatballs for about 25 minutes, taking care to turn them halfway through cooking.

When they are golden and fragrant, remove the meatballs from the oven. eleven.

Arrange the zucchini and ricotta meatballs on a serving plate, bring to the table, and serve as desired with a tossed salad. 12or another favorite garnish.


The zucchini and ricotta meatballs can be kept in the fridge, in an airtight container, for 1 day maximum. When serving, we suggest heating them for a few moments in the oven or in the fryer.

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