Ham & Zucchini Baked Croquettes

Ham&Potato croquettes are simply delicious: creamy, tasty, bite size with a melting mozzarella heart!

Today I want to share with you a kid friendly version of the traditional recipe: the croquettes are baked and not fried. I also added some zucchini to the mix to make them lighter (and to add some veggies!!). As I didn’t use any egg, the mix was very soft and I added few handful of breadcrumbs to bind everything together.

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I used some leftover ham from Thanksgiving, you can also use Mortadella/Bologna (more tasty)

You can also use other kind of seasonal vegetables (carrots/broccoli/cauliflower).

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ham-croquette

Ham & Zucchini Baked Croquettes
Ingredients
  • 2 lb potatoes 1Kg.
  • 11 oz. zucchini 2 medium
  • 15 oz. leftover Ham 400gr.
  • 2 mozzarella 250gr.
  • 1 Cup breadcrumbs 250gr. + 1 Cup for coating
  • 1/2 Cup milk 125ml.
  • 10 oz. ricotta 300gr.
Instructions
  1. Preheat the oven at 180C/400F. Cut the potatoes in cubes and the zucchini in big pieces.
  2. Fill a bit pot with water, bring to boil. When the water is boiling add the potatoes and cook for 10 minutes.
  3. Add the zucchini and keep cooking for 5 min (15 min total).
  4. Drain the vegetables and place them in a big bowl.
  5. Using a fork mash the potatoes and the zucchini, set apart.
  6. In a food processor add the ham in pieces, the ricotta cheese and the milk. Puree' everything for 2 minutes to create a smooth consistency.
  7. Add the ham mix to the vegetable mix.
  8. Also add the breadcrumbs. Stir well.
  9. Cut the mozzarella cheese in short sticks, 2 inches long.
  10. Place 1 Cup of breadcrumbs in a dish. Place 1 Tablespoon of ham/veggie mix in your hand. Press one mozzarella stick in the center and cover it with the mix.
  11. Roll the croquette in your hands to give it a smooth shape. Coat the croquette with the breadcrumbs and place in on a parchment paper on a baking sheet.
  12. Drizzle some extra virgin Olive oil on top and bake at 400F/180C for 25 minutes.
  13. Flip the croquettes once after 15 minutes in order to have a crispy skin on both sides. If you want, you can also add 5 minutes at the end in broiling mode to have that nice golden crispy color!

2 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    amelia
    February 23, 2020 at 6:52 am

    hello Barbara.. I really want to try this recipe for my 10 months baby…
    just want to know, can I freeze this one? if I can, is it after baked or before baked? thank you… You really have a lot of baby approved recipes!!! LOVEEE!

    • Reply
      Barbara Lamperti
      April 9, 2020 at 1:15 am

      Hi Amelia! Good question 🙂
      I like to freeze any meatballs recipe before baking/cooking. I find that the final result in this way is basically the same of the recipe fresh. When I cook/bake and than freeze I don’t get the same crust. It gets a big soggy. Let me know if you like the croquettes!! Ciao, b

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