Zucchini Ricotta Cheesecake

A savoury low carb cheesecake to enjoy in place of a frittata or egg dish to shake things up

Zucchini Ricotta Cheesecake

  • 2 cups Zucchini grated and water squeezed out
  • 15 oz Ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 2 Spring onions chopped
  • 2 Garlic cloves chopped
  • 1/4 cup Dill, fresh chopped
  • 1 tablespoon Lemon zest
  • 2 Eggs beaten
  • 1/3 cup Goats cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper

  1. Preheat the oven to 180C/350F degrees.
  2. Grease a 7 inch springform pan.
  3. Combine the ricotta, parmesan, onions, garlic, chives, dill and lemon thoroughly in a bowl. Add the eggs and mix well.

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