Zucchini and Ricotta Patties are a delightful, light, and flavorful dish that’s perfect for a healthy lunch, dinner, or even as an appetizer. This simple yet elegant recipe combines the freshness of zucchini with the creaminess of ricotta, enriched by the savory flavors of Parmesan and Provola cheese. The patties are then lightly breaded for a crispy exterior, making them a satisfying option for anyone looking for a delicious, meat-free meal. Whether you’re vegetarian or just love a good veggie dish, these zucchini patties will be a hit at your table.
Full Recipe:
Ingredients:
- 3 zucchini
- 250 g ricotta
- 2 tablespoons grated Parmesan cheese
- 3-4 tablespoons breadcrumbs
- 50 g Provola cheese, diced
- 1 egg
- Fresh parsley, finely chopped
- Fresh basil, finely chopped
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, for frying
Step-by-Step Instructions:
- Prepare the Zucchini:
- Wash the zucchini thoroughly and trim the ends. Using a grater, coarsely grate the zucchini.
- Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for about 15 minutes to draw out excess moisture. This step helps prevent the patties from becoming soggy.
- After 15 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the zucchini.
- Make the Filling:
- In a large mixing bowl, combine the drained zucchini with the ricotta cheese, grated Parmesan cheese, and diced Provola cheese.
- Crack the egg into the mixture and add the breadcrumbs.
- Add the chopped parsley and basil for a fresh, aromatic touch.
- Season the mixture with salt and black pepper to taste.
- Mix everything well until all the ingredients are evenly combined. The mixture should be moist but firm enough to hold its shape. If it’s too soft, add more breadcrumbs to adjust the texture.
- Shape the Patties:
- Scoop a handful of the mixture and shape it into small, round patties, pressing gently to form a compact shape. Aim for a thickness of about 1-2 cm (approximately half an inch).
- Place the formed patties on a plate or tray while you prepare to fry them.
- Fry the Patties:
- Heat a generous drizzle of extra virgin olive oil in a large non-stick skillet over medium heat.
- Once the oil is hot, carefully place the patties in the skillet, ensuring they don’t touch each other. Fry the patties for about 3-4 minutes on each side, or until they turn golden brown and crispy on the outside.
- Use a spatula to flip the patties gently to avoid breaking them.
- Once the patties are crispy and cooked through, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the zucchini and ricotta patties warm, either as a standalone dish with a fresh salad, or as a side dish to accompany your favorite meal. They also pair wonderfully with a dipping sauce like marinara or a simple yogurt-based dip.
- For added flavor, garnish the patties with a sprinkle of fresh parsley or basil and a drizzle of extra virgin olive oil.
Cooking Tips:
- Choosing the Right Zucchini: When selecting zucchini, choose firm, medium-sized ones for the best flavor and texture. Larger zucchini can sometimes be watery or bitter, while smaller zucchini are tender and perfect for this recipe.
- Squeeze the Zucchini Well: Make sure to thoroughly squeeze out the liquid from the grated zucchini to avoid overly wet patties. This step is crucial for achieving a crispy outer layer.
- Cheese Substitutes: If you can’t find Provola cheese, you can substitute it with other semi-hard cheeses like mozzarella, gouda, or even cheddar. Just ensure the cheese you use melts well.
- Baking Option: For a healthier alternative, bake the patties in the oven. Preheat the oven to 200°C (390°F) and place the patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Serving Ideas: These patties are versatile and can be served as appetizers, in sandwiches, or even as a burger alternative. They pair well with a fresh tomato salad, roasted vegetables, or a light yogurt dipping sauce.
Nutritional Facts (Per Serving – Makes ~8 Patties):
- Calories: 190 kcal
- Protein: 10g
- Fat: 11g
- Carbohydrates: 12g
- Fiber: 2g
- Calcium: 150mg
- Iron: 1.2mg
FAQs:
- Can I make these patties ahead of time?
- Yes! You can prepare the mixture in advance and refrigerate it for up to 24 hours before frying. You can also shape the patties and store them in the fridge for a few hours before cooking.
- Can I freeze the patties?
- Yes, you can freeze the cooked patties. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 2 months. Reheat them in the oven or a skillet before serving.
- What can I serve with zucchini and ricotta patties?
- These patties pair well with various side dishes like fresh green salads, roasted vegetables, or a light tomato-based sauce. They’re also perfect for serving with dips like tzatziki or marinara.
- Can I make these patties gluten-free?
- Yes! Simply substitute the breadcrumbs with gluten-free breadcrumbs, and ensure that all other ingredients are gluten-free as well.
- How do I make these patties vegan?
- To make these patties vegan, you can substitute the ricotta with a plant-based ricotta alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Use vegan cheese as a substitute for the Parmesan and Provola.
Conclusion: Zucchini and Ricotta Patties are a delicious and versatile dish that will impress your family and guests with minimal effort. Their rich, cheesy filling, combined with the subtle flavor of fresh herbs and a crispy outer layer, makes them an irresistible treat. Whether served as a side dish, appetizer, or main course, these patties are bound to become a favorite in your home. Best of all, they are easy to customize, allowing you to experiment with different cheeses, herbs, and spices to suit your taste!