Zucchini Baskets with Ricotta, Smoked Salmon, and Lemon Zest Recipe
These Zucchini Baskets are a delightful and fun appetizer, combining golden baked zucchini nests with a creamy ricotta filling, topped with smoked salmon and a hint of lemon zest. Perfect for gatherings or a sophisticated snack, this recipe offers a light and flavorful way to enjoy fresh zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Zucchini Basket Ingredients
- 350 g (12 oz) zucchini
- 2 eggs
- 50 g (1/2 cup) Parmesan cheese
- Salt to taste
- Black pepper to taste
- Flour (quantity not specified, approximately 2 tbsp for binding)
Ricotta Filling Ingredients
- 500 g (2 cups) ricotta cheese
- 2 tbsp Parmesan cheese
- Lemon zest (from 1 lemon)
- Black pepper to taste
Topping
- Smoked salmon (quantity as desired for garnish)
- Lemon zest (additional for garnish)
Instructions
- Grate Zucchini: Using a coarse grater, grate the zucchini thoroughly to create fine shreds that will form the base of the baskets.
- Remove Excess Water: Place the grated zucchini onto a clean kitchen towel and wring out as much liquid as possible to prevent sogginess, then transfer the dried zucchini into a mixing bowl.
- Mix Batter: Add the eggs, Parmesan cheese, and flour to the zucchini in the bowl. Season with salt and pepper to taste. Stir everything together until well combined to form a slightly thick mixture.
- Prepare and Bake Baskets: Grease muffin molds lightly and spoon one to two tablespoons of the mixture into each mold. With the back of the spoon, create a small well or hole in the center of each portion to form a nest shape. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the edges turn golden brown and the baskets are cooked through.
- Prepare Ricotta Filling: While the zucchini baskets bake, combine ricotta cheese, Parmesan, and lemon zest in a large bowl. Season with freshly ground black pepper and mix until smooth and creamy.
- Cool and Fill: Remove the zucchini baskets from the oven and allow them to cool slightly. Once cooled enough to handle, gently fill the center of each basket with the ricotta mixture.
- Garnish and Serve: Top each filled basket with slices of smoked salmon and a sprinkle of fresh lemon zest. Serve immediately for a delicious and elegant appetizer.
Notes
- Be sure to wring out the zucchini well to avoid watery baskets that won’t crisp up nicely.
- The amount of flour can be adjusted slightly to get the right consistency for shaping the nests.
- These baskets can be made ahead and refrigerated, but add the salmon topping just before serving to maintain freshness.
- For a vegetarian version, omit the smoked salmon and consider topping with cherry tomatoes or olives instead.
