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


  • 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



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


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


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


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.

You Might Also Like