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Ricotta and zucchini croquettes

ingredients

servings

3

Zucchini baby

3 unit

Ricotta cheese

200 grams

Grated Parmesan cheese

1 spoon

Salt

1 pinch

Pepper

1 pinch

Parsley

1 sprig

Eggs

1 gram

Breadcrumbs

2 spoons

second courses from Italy - Piemonte

Ricotta and zucchini croquettes

Ricotta and zucchini croquettes

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

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta and zucchini croquettes

Another original idea for a tasty second to take with you or eat safely at home. To be enjoyed both hot and cold, they are excellent paired with fresh salad. You can easily prepare them in time and freeze (already cooked) as a weekly meal prep, or if you have expiring ricotta

Ricotta and zucchini croquettes step 1

step 1

Start cutting the zucchini into julienne strips and put in a bowl.

Ricotta and zucchini croquettes step 2

step 2

Then add all the remaining ingredients and mix. If it is too wet, add more breadcrumbs. I used 2 eggs because they are the variety of American hens that produce very small objects; unless they're small, a large one isn't enough.

Ricotta and zucchini croquettes step 3

step 3

Form the balls and bread in the bread, or in the taragna polenta flour (as in my case) Cooking in a pan with a very light drizzle of oil 5 min per side on low heat

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