Zucchini cookies

INGREDIENTS

3 zucchini Salt 225g (1 cup) of ricotta 80g (3/4 cup) of breadcrumbs 60g (3/4 cup) of parmesan cheese Basil Pepper

METHOD

1. Grate the zucchini and season with salt and mix. Set aside for 10 minutes to lose the vegetation water.
2. Squeeze out the grated zucchini and transfer them to the bowl. Add the ricotta, breadcrumbs, parmesan, basil, and pepper, and mix everything well.
3. Make the balls with your hands and transfer them to the baking tray covered with parchment paper.
4. Bake in oven at 200°C/392°F for 30 minutes.