Baked Omelette
by
58 recipes
Ricotta and zucchini croquettes
ingredients
servings
3
Zucchini baby
3 unit
Ricotta cheese
200 oz
Grated Parmesan cheese
1 spoon
Salt
1 pinch
Pepper
1 pinch
Parsley
1 sprig
Eggs
1 oz
Breadcrumbs
2 spoons
second courses from Italy - Piemonte
Ricotta and zucchini croquettes
Ricotta and zucchini croquettes
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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
preparation
step 1
Start cutting the zucchini into julienne strips and put in a bowl.
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.
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
