VG Vegetarian

Three Cheese Zucchini Bites

Flavorful Three Cheese Zucchini Bites that are low carb, gluten free, and so delicious! You’ll love these little quiche tarts packed with summer veggies!

Prep: 30 minsCook: 25 minsTotal: 55 mins
Servings: 12 1x


  • 2 large zucchinis, grated (or 4 small zucchinis)
  • 1 teaspoon sea salt
  • 2 ears of corn
  • 2 large shallots, chopped
  • 2 garlic cloves, pressed
  • 1 tablespoon butter (ghee, coconut oil, or favorite cooking oil works)
  • 15 oz. (about 2 cups) whole milk ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • zest of 1 lemon
  • 1/4 cup fresh dill, chopped
  • 2 large eggs
  • 2 oz. (about 1/4 cup) honey goat cheese, crumbled


  1. Preheat oven to 350F.
  2. In a strainer, toss the shredded zucchini with salt and let sit for 10 minutes. I found it easiest to shred it directly into a clean, thin dish towel for easy squeezing later.
  3. Bring a pot of water to a boil and cook the corn for about 3 – 5 minutes. Transfer to a strainer and set aside.
  4. In a pan, over medium heat, sauté the shallots and garlic in the butter until golden brown.
  5. In a large bowl, combine ricotta, Parmesan, lemon zest, dill, eggs and sautéd shallots and garlic.
  6. Cut the corn off the cob and add it to the bowl.
  7. Whisk to combine everything together.
  8. Squeeze all the liquid out of the zucchini shreds in a clean, thin dish towel.
  9. Fold the zucchini into the mixture.
  10. Fill molds and sprinkle with the crumbled goat cheese.
  11. Bake for 35 – 40 minutes until golden brown on top.


Serving (1 bite): Calories 159; Fat 8.7g (Sat 5.2g); Protein 11.4g; Carb 10.8g (net carb 9.4g); Fiber 1.4g; Sodium 334mg

© The Toasted Pine Nut