Zucchini Ricotta Cheesecake

  • 2 cups coarsely grated zucchini
  • 2 ½ cups ricotta cheese, drained in cheesecloth
  • ½ cup grated parmesan cheese
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 TB fresh dill, chopped
  • Zest of one lemon, micro-planed is best
  • 2 large eggs, beaten
  • 1/3 cup chevre
  • Drizzle of olive oil

Preheat oven to 325 degrees. Oil a 7” springform pan. Toss the shredded zucchini with salt in a strainer, let sit for 10 minutes then squeeze out moisture and set aside. Combine ricotta, parmesan, shallots, garlic, dill and lemon zest in a medium bowl. Stir in eggs and combine well. Stir in the zucchini, pour into springform pan and place on baking sheet. Bake for one hour. Dab with paper towel to soak up excess moisture and top with dabs of chevre and bake for another 20-30 minutes until almost set in the center. Remove from oven and cool 5 minutes before loosening sides of pan. Cool completely and serve at room temperature, lightly drizzled with olive oil.

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