Baked dishes often carry a comforting warmth and satisfying crunch, making them perfect for gatherings, quick weeknight meals, or even brunch with friends. My latest experiment with ricotta and zucchini led to an exceptional creation that I can’t wait to share. This dish is not only light and flavorful but also perfectly showcases seasonal vegetables. With the sweetness of zucchini balancing the creamy richness of ricotta, these medallions make for a delightful appetizer or a main course served alongside a fresh salad.
One of the surprising outcomes from my testing process was the use of simple ingredients creating such a sophisticated flavor profile. Plus, they are quick to prepare, turning humble zucchini into something truly special. Let’s dive into the details of this flavorful dish!
Why You’ll Love This Recipe
- Easy to prepare and requires minimal cooking skills.
- Ideal for utilizing seasonal zucchini, enhancing your veggie intake.
- The baked medallions are crispy on the outside while remaining creamy within.
- Versatile: serve as a starter, main dish, or even part of a brunch spread.
- Packed with protein from ricotta and egg, keeping you satisfied longer.
Ingredients
- 3 medium zucchini (about 600 g)
- 250 g ricotta cheese
- 2 tablespoons (15 g) grated Parmesan cheese
- 3–4 tablespoons (30–60 g) breadcrumbs
- 50 g Provola cheese, diced (or substitute with mozzarella)
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
Ingredient Notes
- The freshness of zucchini is key; opt for firm, vibrant greens.
- Ricotta should be of good quality as it’s the star of the dish; if you’re aiming for a lighter version, you can use part-skim ricotta.
- Provola adds a smoky flavor, but feel free to substitute it with mozzarella or another cheese you love.
- Fresh herbs like parsley and basil bring brightness, so don’t skip them!
Kitchen Tools Needed
- Box grater or food processor
- Large mixing bowl
- Baking sheet
- Parchment paper
- Whisk (or fork for beating the egg)
Step-by-Step Instructions
- Preheat the oven to 180°C (350°F).
- Grate the zucchini using a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to avoiding sogginess in the medallions.
- In a large mixing bowl, combine the drained zucchini with the ricotta, grated Parmesan, breadcrumbs, diced Provola, and the beaten egg.
- Add the chopped parsley and basil to the mixture. Season generously with salt and pepper. Mix until everything is well incorporated.
- Form the mixture into medallions or patties, about 2 inches wide and ½ inch thick. This ensures they cook evenly.
- Place the medallions on a baking sheet lined with parchment paper. Drizzle each medallion with a little extra virgin olive oil to encourage browning.
- Bake in the preheated oven for 20–25 minutes, or until they are golden brown and crispy on the outside.
- Serve hot alongside a fresh mixed salad or your favorite dipping sauce.
Pro Tips
- If the mixture feels too wet, adding an extra tablespoon of breadcrumbs can help firm it up.
- For a bit of a crunch, consider adding some toasted pine nuts or sunflower seeds to the mix.
- Let the medallions sit for a minute after baking; this helps them set and makes them easier to handle.
Common Mistake
One common mistake is not squeezing enough liquid out of the zucchini, resulting in soggy medallions. Don’t rush this step!
Tested Note
I found that letting these medallions sit for a few moments post-baking can enhance their crispness significantly.
Variations
- Herbed Medallions: Add a teaspoon of garlic powder or onion powder for extra flavor.
- Cheese Variations: Experiment with different cheeses like goat cheese or feta for a tangy twist.
- Vegetable Additions: Incorporate finely grated carrots or bell peppers for added sweetness and color.
- Gluten-Free Version: Use almond flour or ground oats in place of breadcrumbs.
Serving Suggestions
Serve these medallions warm, either on their own as an appetizer or as part of a larger meal. They’re delicious with a drizzle of balsamic glaze or a side of homemade marinara sauce.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They maintain their texture fairly well, making them great for meal prep!
Reheating Tips
Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to restore their crispy texture. You can also use a skillet over medium heat for a couple of minutes on each side.
Nutrition Estimate
- Calories: 180 per serving
- Protein: 7 g
- Carbohydrates: 10 g
- Fat: 12 g
Recipe Summary Card
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Cuisine: Mediterranean
- Course: Main or Appetizer
- Calories: 180
Frequently Asked Questions
-
Can I freeze these medallions?
Yes, they freeze well. Just cool them completely, then store in a freezer-safe container for up to 3 months. -
How do I know when they’re done baking?
Look for a golden-brown exterior and a firm texture. A toothpick should come out clean when inserted in the center. -
Can I use other vegetables?
Absolutely! Grated eggplant or squash can work well in this recipe. -
What can I serve them with?
They pair well with a simple salad, pasta, or even as a sandwich filling. -
What’s the best way to serve leftovers?
Slice them cold and add to a sandwich or wrap for a tasty lunch option.
Conclusion
These baked zucchini and ricotta medallions are a fantastic way to highlight seasonal produce while indulging in a deliciously rich dish. They’ve quickly become a staple in my kitchen, and I’m sure they will become a favorite in yours too.
Let me tell you, after several rounds of testing, these crispy medallions are destined to impress anyone at your table, especially with the ease of preparing them! You’ll want to add this to your regular roster of recipes for sure.
Baked Zucchini and Ricotta Medallions
These baked zucchini and ricotta medallions are light, flavorful, and perfectly crispy on the outside while creamy inside. An ideal dish for gatherings, weeknight meals, or brunch.
Main Ingredients
- 3 medium medium zucchini (about 600 g) (Opt for firm, vibrant zucchini.)
- 250 g ricotta cheese (Use good quality ricotta.)
- 2 tablespoons grated Parmesan cheese
- 3–4 tablespoons breadcrumbs (Add more if the mixture feels too wet.)
- 50 g Provola cheese, diced (Substitute with mozzarella if desired.)
- 1 large egg (Beaten.)
Herbs and Seasoning
- 2 tablespoons fresh parsley, chopped (Fresh herbs add brightness.)
- 2 tablespoons fresh basil, chopped (Fresh herbs add brightness.)
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
Preparation
- Preheat the oven to 180°C (350°F).
- Grate the zucchini using a box grater or a food processor, then squeeze out as much moisture as possible using a clean kitchen towel.
- In a large mixing bowl, combine the drained zucchini with the ricotta, grated Parmesan, breadcrumbs, diced Provola, and the beaten egg.
- Add the chopped parsley and basil, then season generously with salt and pepper. Mix until well incorporated.
- Form the mixture into medallions or patties, about 2 inches wide and ½ inch thick.
Baking
- Place the medallions on a baking sheet lined with parchment paper and drizzle each with a little extra virgin olive oil.
- Bake in the preheated oven for 20–25 minutes, or until golden brown and crispy.
Serving
- Serve hot alongside a fresh mixed salad or your favorite dipping sauce.
These medallions can be frozen for up to 3 months. They maintain their texture well. Reheat in an oven at 180°C (350°F) for about 10 minutes.
