Recipes

Ricotta and Zucchini Cakes

I love Zucchini, they are so versatile! They can be eaten raw or cooked and there are so many ways to prepare them to ensure a variety of interesting meals. I had a batch of the loveliest green Zucchini in my InCampagna Malta delivery this week so I decided to throw together a few ingredients to make the tastiest veggie cakes I have tasted to date!

Ricotta and Zucchini Cakes

Print Recipe
Serves: 14 cakes Cooking Time: 1 hour

Ingredients

  • 400g Ricotta
  • 4 Zucchini, grated (I used Organic Zucchini from InCampagna Malta)
  • 1 free range egg
  • 2 tablespoons Sundried Tomato Mince
  • A few grinds of Salt, Pepper and dried garlic
  • 1 tablespoon quinoa flour
  • Zest of 1 small lemon (I used Organic lemons from InCampagna Malta)
  • Few basil leaves, chopped
  • 4 tablespoons Parmesan

Instructions

1

Grate the Zucchini and squeeze out all the water by straining through a dishcloth

2

Place the Zucchini along with all the other ingredients in a mixing bowl and mix properly

3

Spoon the mixture into silicone molds and bake in the oven at 180 degrees for about 40 minutes or so, until golden brown

4

Pop the cakes out of the molds and allow to cool for a few minutes before serving.

To find out more about InCampagna Malta, you can follow them on Facebook at In Campagna Malta or on Instagram at @incampagnamalta or place orders via their website.

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