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Zucchini-Ricotta Bites
Serves 6These little monsters found themselves on our Christmas Eve table. The original recipe was designed to be made with eggplant, but since my mom is not a fan we used zucchini instead. They are simple in their flavor profile yet still satisfying. I also liked that they were hearty without being too rich. Overall, a great little appetizer!
INGREDIENTS
2 medium zucchinis
Kosher salt
All-purpose flour, for dredging
2 large eggs
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup ricotta cheese
Shredded fresh basil, for topping
INSTRUCTIONS
Step One: Thinly slice the zucchini into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the zucchini in the flour, then dip in the eggs and coat with the breadcrumb mixture.
Step Two: Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the zucchini until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
Step Three: Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each zucchini slice. Top with the tomato mixture and basil.
Source: Slightly modified from “Eggplant Ricotta Bites,” Food Network Magazine. View the original recipe on FoodNetwork.com.
Posted on December 28, 2011 with 17 notes ()
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A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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