Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

What you'll need

  • 2 cups zucchini, unpeeled and grated
  • 1 teaspoon fine grain sea salt
  • 2 1/2 cups ricotta cheese
  • 1/2 cup freshly shredded parmesan
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh dill, chopped
  • 1 lemon zested
  • 2 large eggs, well beaten
  • 1/3 cup goat cheese, crumbled
  • 1 drizzle olive oil

Can be made in a springform or tart pan. Great side dish

Serves: 8

Cooking time: 1 hour

  1. Preheat oven to 325 degrees, rack in the middle. Butter a 7-inch springform pan.
  2. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes, then squeeze agressively to press out as much moisture as possible. Set aside.
  3. In the meantime, combine the ricotta, Parmesan, shallots, garlic, dill and lemon zest in a medium bowl. Stir in eggs adn continue mixing until well combined. Then add zucchini. Fill the springform pan with the ricotta mixture and place on baking sheet. Place in oven, bake for an hour. Remove any excess moisture on the top with a paper towel. Sprinkle with goat cheese and return to the oven for another 20-30 minutes, or until the goat cheese is melted and the cake barely jiggles in the center (though it will set up more as it cools).
  4. To achieve more color on the top, zap it under the broiler for a minute or so. Remove from oven and cool, then release from the pan. Cool completely, serve at room temp drizzled with a little olive oil and fresh dill.

Submitted by: Liz

Thanks to: 101 Cookbooks