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Zucchini Ricotta Cheesecake

r_a13724c9-9fd4-452b-bdae-71e0169aaba2

Source: Heidi Swanson/101 Cookbooks

Zucchini Ricotta Cheesecake

r_a13724c9-9fd4-452b-bdae-71e0169aaba2

Source: Heidi Swanson/101 Cookbooks

Ingredients

Yields: 8 (8 Servings)

2 cups Zucchini (unpeeled & Grated) 248g
1 tsp Fine Grain Sea Salt 6g
2½ cups Ricotta Cheese 620g
½ cup Parmesan Cheese (freshly Shredded)
2 Shallots (chopped) 60g
2 cloves Garlic (chopped) 6g
¼ cup Fresh Dill (chopped) 2.225g
Zest Of One Lemon 3g
2 large Eggs (well Beaten) 100g
⅓ cup Goat Cheese (crumbled)
½ tsp Olive Oil (drizzle) 2.25g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

Reviews

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Occasion: Picnic, Outdoor, , Summer, Season
Passive Cook Time: 80 min

Total Time: 1 hr, 20 min