Crispy Zucchini Bites with Lemon Ricotta Cream and Toasted Almond

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper. Brush the sheet with 15 ml (1 tbsp) olive oil.

2. 2

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until lightly golden. Set aside.

3. 3

   In a bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, garlic, chives, parsley, 2 g (about 1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and 5 ml (1 tsp) olive oil until smooth and creamy. Chill until needed.

4. 4

   In another bowl, combine the breadcrumbs, grated Parmesan, sweet paprika, 1 g (1/4 tsp) salt, and the remaining black pepper.

5. 5

   Place the all-purpose flour on a plate, the beaten egg in a bowl, and the breadcrumb mixture in another container. Coat each zucchini round first in flour, then in egg, and finally in the breadcrumb mixture.

6. 6

   Arrange the coated zucchini rounds on the baking sheet without overlapping. Drizzle or brush with the remaining 10 ml (2 tsp) olive oil.

7. 7

   Bake at 220 °C / 425 °F for 16 to 18 minutes, rotating the tray halfway through, until the bites are golden and crisp on the outside.

8. 8

   Serve the zucchini bites warm with the lemon ricotta cream spooned on top or on the side, and finish with the toasted almonds for extra texture.