Zucchini Ricotta Cheesecake
Ingredients
-
2
cups
zucchini, unpeeled & grated
-
1
teaspoon
fine grain sea salt
-
2 ½
cups
ricotta cheese
-
½
cup
Parmesan cheese, freshly shredded
-
2
shallots, chopped
-
2
cloves
garlic, chopped
-
¼
cup
fresh dill, chopped
-
1
zest of one lemon
-
2
large
eggs, well beaten
-
⅓
cup
goat cheese, crumbled
-
½
tsp
olive oil, drizzle
Instructions
- Preheat the oven to 325°F and prepare a 7-inch springform pan with butter or oil.
- Toss the shredded zucchini with salt in a strainer and let it sit for ten minutes, then squeeze out as much moisture as possible.
- In a bowl, mix ricotta cheese, Parmesan, shallots, garlic, dill, and lemon zest. Stir in the beaten eggs and mix well.
- Add the squeezed zucchini to the ricotta mixture and combine thoroughly.
- Pour the mixture into the prepared springform pan and place it on a baking sheet.
- Bake for 60 minutes, then check for moisture on top and dab it off if necessary.
- Sprinkle goat cheese on top and return to the oven for an additional 20 to 30 minutes until set.
- If the top isn't golden, broil for about a minute to achieve color.
- Let cool for five minutes, then release from the pan and cool completely before serving at room temperature with a drizzle of olive oil and sprigs of dill.
Nutrition Facts (estimated)
Servings
8
Calories
212
Total fat
15g
Total carbohydrates
4g
Total protein
14g
Sodium
510mg
Cholesterol
88mg
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