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Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Grate the zucchini and sprinkle lightly with salt. Let sit for 10 minutes, then squeeze out the excess liquid using a clean kitchen towel.
In a large bowl, whisk the eggs and mix in oregano, garlic powder, black pepper, and flour.
Add the grated zucchini, chopped onion, grated carrot, diced pepper, halved cherry tomatoes, and ricotta cheese. Mix well.
Grease the baking tray lightly with olive oil.
Scoop small portions of the mixture onto the tray, flattening slightly into bite-sized rounds.
Bake for 25–30 minutes until golden and firm.
Let cool slightly before serving.
Serving and Storage Tips:
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