KristinaIf you are looking for dinner or lunch to go, this is a perfect option. These zucchini-ricotta balls taste great warm or cold. You don’t really need cutlery and your little one can eat it alone even on the way in the stroller.
Non-fried zucchini – ricotta balls
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 500 g zucchini
- 250 g Riccota
- 1 Egg
- 80 g spelt flour
- 50 g bread crumbs
- pinch of salt and turmeric powder
- ghee or rapeseed oil
Instructions
- Heat up the oven to 170 Degrees Celsius.
- Wash the zucchini, shred it and place in a seed. Let it sit, so the zucchini loses the water. Before adding the zucchini to ricotta, squeeze the water out.
- Put the ricotta and egg in a bowl, whisk it properly.
- Add the shredded zucchini to ricotta. Mix it well.
- Add the breadcrumbs and flour.
- Season with salt and turmeric powder.
- Form small balls with hands and cover them in breadcrumbs again. That will create a nice crust during baking.
- Spray the baking tray with oil and place the balls on the tray.
- Bake the balls 20 min and then turn them and bake them another 10 min. The time may vary.
- Serve them with fresh vegetable salad.
Notes
I use homemade breadcrumbs from my own made old sourdough bread. Put the dry pieces of the bread to food processor and process until you get crumbs.
Organic chicken breasts on sauteed vegetables
I always search for new ways how to serve the meat. I…
First baby food - food choice matters
Baby`s digestive system is mature enough to start with solids around the…
Comments