baked vegetarian  zucchini meatballs

This easy vegetarian baked zucchini meatball recipe is another  perfect way to enjoy the bountiful  summer harvest of zucchini.

Also known as polpette di zucchini, these vegetarian meatballs are full of flavor. They are made with fresh summer zucchini and creamy ricotta cheese. these zucchini meatballs are a delicious way to add more vegetables to your diet.

The zucchini adds a light delicious flavor and keeps the “meatballs” moist and tender.

Tips and tricks for this vegetarian baked zucchini meatball recipe

First grate the zucchini I use a hand grater then add salt and let it sit to extract as much liquid as possible. Zucchini has a high water content, this is an important step to insure your meatballs don’t become soggy.

Use a binder, because zucchini adds moisture, you will need a good binder to keep the meatballs together eggs and breadcrumbs work well. If you want a gluten free option almond flour can be used in place of breadcrumbs.

Bake the meatballs before cooking them in the marinara sauce. this step also helps to extract moisture and adds a crispy crust.

One more tip you can use any marinara sauce you like, but one of the stables I always have on had is my easy marinara sauce whether it’s in my refrigerator or freezer. Having this marinara sauce on hand is a meal prep savor.

Ingredients

• 2 medium zucchini
• 1 egg
• 1 cup ricotta cheese
• 1 cup grated parmesan cheese
• 1 cup breadcrumbs
• 1/2 cup flour
• 2 Tsp. finely minced garlic
• 1/2 cup finely chopped onions
• 1 Tbsp. salt
• Salt and pepper to taste
• 1/3 cup chopped Italian parsley
• 3 cups of my easy marinara sauce

Instructions

1. Start by grating the zucchini into a bowl salt with the one Tbsp. of salt and let sit for at  30 minutes. Then using your hands squeeze out as much of the liquid as possible. Then pat the zucchini dry with paper towels. Toss the extracted water.
2.  Add the rest of the ingredients to a bowl. mix well before adding the zucchini.
3. With slightly wet hands roll the mixture into golf size balls. Bake on a lightly oiled cookie sheet in a preheated 375- degree oven for 12 to 15 minutes.
4. Bring the marinara sauce to a slow simmer add the zucchini meatballs and simmer 30 minutes longer. Top with grated parmesan and fresh basil leaves. ENJOY!!

Lemon ciambellone bundt cake

This easy Italian lemon ricotta bundt cake called ciambellone in Italian, is a simple moist cake  with lemon flavor and a hint of vanilla. It’s delicious with morning coffee or afternoon snack.

A homemade lemon Ciambellone or bundt cake is a staple in most Italian homes. It’s the cake my mother made for company and family. I don’t ever remember visiting family or friends where they didn’t bring out what looked like a  just baked ciambellone.  There are as many variations as there are people who make it.

A few variations for this Lemon Ciambellone bundt cake

1. Fold in 2 cups of fresh blueberries into the batter
2. Mix in 1 cup of finely ground almonds to the batter for a nutty flavor. Sprinkle some shaved almonds on top before baking for added crunch.
3. Fold in 1 cup of mini chocolate chips for your chocolate lovers.  I make a simple lemon glaze to drizzle over the cake. You can also dust it with powder sugar for a lighter taste and appearance. I have linked the bundt pan.
4. If you make this lemon ciambellone bundt cake please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 4 eggs
• 2 cups sugar
• 1 stick of butter
• The juice and zest from 2 lemons
• 2 Tbsps. vanilla extract
• 1 1/2 cups ricotta
• 3 cups of flour
• 2 Tbsp. baking power

Instructions

1. Preheat your oven to 350-degrees
2. In a large bowl beat the eggs with the sugar until light and double in volume
3. Then add the butter, vanilla,  ricotta and the lemon juice and zest. continue beating until well combined.
4. Mix the baking powder with the flour. slowly add the flour mixture to the egg mixture. Mix only until all ingredients are well combined.
5. Pour the cake batter into a well greased 9 cup bundt pan. Bake in a preheated 350-degree oven for 45 t0 50 minutes. Or until an inserted toothpick comes out clean.
6. Let cool for 15  minutes before removing from the pan.
7. Make a simple glaze by mixing 2 cups of powder sugar with the juice from 1 lemon. ENJOY!!!

Lemon blueberry ricotta  Bundt cake

It’s no secret I love Bundt cakes. Bundt cakes are easy to make and delicious plus the combinations are endless. This lemon blueberry ricotta bundt cake is easy and it doesn’t need too many ingredients. Moist and fluffy this Italian lemon ricotta cake is delicious.

I love the combination of lemon and ricotta together. I use ricotta and lemon together in many recipes, both sweet and savory. But when you add blueberries to this sweet ricotta and lemon  cake it takes this already delicious lemon blueberry ricotta cake up a level!!!

Tips For making this Lemon blueberry  ricotta Bundt cake

Tip number 1! To insure a light cake be sure to beat the mixture after adding the ricotta until light and fluffy, 2 to 3 minutes.

Number 2!  Use the right size pan in this recipe I used a 10 inch bundt pan.

Three ! Use Italian ricotta cheese. Cottage cheese doesn’t produce the same flavors.

And lastly oven temperatures vary. Check for doneness by inserting a toothpick in the center if it comes out clean its done. Let cool before slicing.

Please leave me a comment. Let me know your experience with this lemon blueberry Bundt cake recipe. Love hearing from you its my favorite part!!!

Ingredients

• 1 cup canola olive oil blend
• 1 1/2 cup sugar
• 3 eggs
• 1 Tablespoon vanilla
• rind and juice from one lemon
• 2 cups ricotta
• 2 cups blueberries
• 2 1/2 cups sifted flour
• 1 tablespoon baking powder
• pinch of salt
• powered sugar

Instructions

1. Beat the eggs, sugar and ricotta until light
2. add the oil, vanilla and the lemon rind and juice
3. Mix well
4. Add the flour and baking powder mix until just well blended
5. Fold in the blueberries
6. Bake in a 350 degree oven for 45 minutes in a greased 10 cup bundt pan
7. Sprinkle  cooled cake with powered sugar

Paradise lemon bundt cake

The key to this Paradise lemon bundt cake appeal is the balance of sweetness and tartness, Paradise brand candied lemon peel, adds  vibrant citrus flavors. Summery  lemon flavor is carried over in the lemon infused glaze. The result is a cake that’s not too sweet or too tart, but just right.

If you are a lover of citrus flavored cakes and crave something sweet and tart, then this paradise lemon bundt cake recipe is for you!!!

Ingredients that make a difference

Quality ingredients are essential in this Paradise lemon bundt cake to making a delicious cake.

High quality ingredients such as Paradise candied lemon peel

offer more intense and more natural lemon flavor.

The texture of a cake is depend by the quality of ingredients. Fresh eggs, high quality flour and good flavor  add ins contribute to a tender and moist cake.

Happy baking everyone here is a link to paradisefruitco.com for 20% percent any of their natural sweetened fruits.

Also important when baking cakes is to use the right size pan . In this bundt cake recipe I used a 9 inch bundt pan.

Ingredients

• 3 eggs
• 1 1/3 cups of sugar
• 1/2 cup milk
• 1 cup oil (50 50 blend canola and extra virgin olive oil
• Juice and zest from one lemon
• 1 Tablespoon vanilla
• 2 1/2 cups flour
• 1 Tablespoon baking powder
• 8 oz. tub Paradise candied lemon peel
• Ingredients for the glaze
• 2 cups powder sugar
• juice from one lemon

Instructions

1. Start by beating the eggs with sugar until light and fluffy
2. Add the lemon juice and peel
3. Then add he oil and milk beat until well combined
4. Mix the baking powder with the flour
5. Slowly add the flour mixture to the liquid mixture mix just until well combined
6. fold in the Paradise candied lemon peel
7. Bake in a  greased 9 inch Bundt  pan in a preheated 350- degree oven for thirty five to forty minutes.
8. Make the glaze by mixing the powder sugar with the lemon juice. Drizzle the cooled lemon bundt cake with this glaze. ENJOY