Zucchini Ricotta Cheesecake
- 2 cups zucchini, unpeeled & grated
- 1 teaspoon fine grain sea salt
- 2 1/2 cups ricotta cheese
- 1/2 cup freshly shredded Parmesan cheese
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1/4 cup fresh dill, chopped
- zest of one lemon
- 2 large eggs, well beaten
- 1/3 cup goat cheese, crumbled
- drizzle of olive oil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Dill, fresh (1/4 cup)
- Garlic (2 cloves)
- Lemon, zest of (1)
- Shallots (2)
- Zucchini (2 cups)
- Cooking & Baking
- Olive oil (1 drizzle)
- Sea salt, fine grain (1 teaspoon)
- Dairy
- Goat cheese (1/3 cup)
- Parmesan cheese (1/2 cup)
- Ricotta cheese (2 1/2 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published July 30, 2008 (4 years ago).
272 people saved this recipe.
