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Zucchini and ricotta chunks

ingredients

servings

4

Pepper

to taste

Iodized salt

to taste

Parsley

2 sprigs

Basil

5 leafs

Fresh mint

5 leafs

Garlic

1 wedge

Eggs

1 unit

Wholemeal breadcrumbs

70 grams

Ricotta cheese

100 grams

Courgette

400 grams

starters from Italy

Zucchini and ricotta chunks

Zucchini and ricotta chunks

vegetarian with gluten with eggs with lactose source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini and ricotta chunks

Dumplings with zucchini and ricotta enriched with a good amount of fresh herbs.

Zucchini and ricotta chunks step 1

step 1

In a bowl mix ricotta, finely grated zucchini, breadcrumbs, a clove of crushed garlic, an egg. Finally add finely chopped fresh herbs. Apply salt and pepper.

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Zucchini and ricotta chunks step 2

step 2

Begin to form the meatballs and cook them in the breadcrumbs. Cook them in a preheated oven at 180 degrees for about 20-25 minutes, turning them half-cooked.

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