ZUCCHINI RICOTTA CHEESECAKE
This light, lemony zucchini and ricotta cheesecake is a sensational tasty alternative to the traditional crustless quiche.
INGREDIENTS
- 15 oz Ricotta cheese
- 2 Eggs beaten
- 1 tablespoon Lemon zest
- 1/2 teaspoon Salt
- 2 Spring onions chopped
- 1/3 cup Goats cheese
- 2 Garlic cloves chopped
- 1/2 teaspoon Black pepper
- 2 cups Zucchini grated and water squeezed out
- 1/2 cup Parmesan cheese grated
- 1/4 cup Dill, fresh chopped
INSTRUCTIONS
First, preheat the oven to 180 ° C / 350 ° F.
Then, grease a 7 inch springform pan.
Mix the ricotta, Parmesan, onions, garlic, chives, dill and lemon well in a bowl. Add the eggs and mix well.
Add the zucchini, season with salt and pepper and mix well.
Put the mixture in the springform pan and spread evenly.
Top with slices or pieces (depending on whether you are using hard or soft goat cheese) and place it on top of the ricotta cheesecake
Bake for 1 hour until the goat cheese is melted.
Remove and let cool in the pan for 10 minutes, then remove and serve hot or let cool and serve.
Either way, it's delicious.
Happy Cooking Time.
