Baked Ricotta and Zucchini Medallions
Easy Recipes

Baked Ricotta and Zucchini Medallions

April 29, 2026•By Tech Us Daily•2 min read

Ingredients

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

Method

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Grate the zucchini using a box grater or a food processor, then squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large mixing bowl, combine the drained zucchini with the ricotta, grated Parmesan, breadcrumbs, diced Provola, and the beaten egg.
  4. Add the chopped parsley and basil, then season generously with salt and pepper. Mix until well incorporated.
  5. Form the mixture into medallions or patties, about 2 inches wide and ½ inch thick.
Baking
  1. Place the medallions on a baking sheet lined with parchment paper and drizzle each with a little extra virgin olive oil.
  2. Bake in the preheated oven for 20–25 minutes, or until golden brown and crispy.
Serving
  1. Serve hot alongside a fresh mixed salad or your favorite dipping sauce.

Notes

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.
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