Zucchini Baskets: the fun appetizer recipe for ricotta and zucchini nests

Zucchini baskets are a super fun appetizer recipe, perfect to be served at meals with friends, celebrations or special occasions as its spectacular looks are just made to be looked at. The dough made of grated zucchinis, eggs, flour and parmesan, then baked in muffin molds and then filled with ricotta cream. Finally, we topped these baskets with smoked salmon and lemon zest.

These zucchini baskets can be enjoyed warm but also cold, and they can also work as a light main dish, in occasions when you don’t really feel like cooking. Here’s how we make them.

If you’re a fan of zucchinis you can really go crazy with the recipes including this versatile vegetable: they make great appetizers, first and second courses – you just have to try them!

Tip

You can also choose to top the zucchini baskets with cured meats like ham or salami, with cherry tomatoes or shrimps.

How to store Zucchini Baskets

You can store the empty zucchini baskets as well as the ricotta cream (separately) in the refrigerator for 1-2 days. In case you bake them in advance, it is best to garnish them with the stuffing only a few minutes before serving.

How to make Zucchini Baskets

Step 1

Step 1

Grate the zucchinis with a coarse grater.

Grate the zucchinis with a coarse grater.

Step 2

Step 2

Place the zucchini on a clean kitchen towel and wring it out to remove the excess water, then transfer the zucchini in a bowl.

Place the zucchini on a clean kitchen towel and wring it out to remove the excess water, then transfer the zucchini in a bowl.

Step 3

Step 3

Add the eggs, the parmesan, the flour, season with salt and pepper and stir to combine.

Add the eggs, the parmesan, the flour, season with salt and pepper and stir to combine.

Step 4

Step 4

Grease the muffin molds and pour one or two spoons of mixture in each. With a spoon, create a hole at the center of each nest. Bake at 180°C / 350°F for 20 minutes or until the edges of the baskets turn golden brown.

Grease the muffin molds and pour one or two spoons of mixture in each. With a spoon, create a hole at the center of each nest. Bake at 180°C / 350°F for 20 minutes or until the edges of the baskets turn golden brown.

Step 5

Step 5

In the meantime, mix the ricotta with the parmesan, the lemon zest in a large bowl, then season with pepper.

In the meantime, mix the ricotta with the parmesan, the lemon zest in a large bowl, then season with pepper.

Step 6

Step 6

Take the baskets out of the oven, let cool and then fill with the ricotta cream.

Take the baskets out of the oven, let cool and then fill with the ricotta cream.

Step 7

Step 7

Lastly, decorate your creation with smoked salmon and lemon zest. Your zucchini baskets are now ready to be served!

Lastly, decorate your creation with smoked salmon and lemon zest. Your zucchini baskets are now ready to be served!