Zucchini Ricotta Cheesecake

This zucchini ricotta cheesecake is a delicious savoury dish served either cold or from the oven. A delicious low carb and gluten free dish as an alternative to a quiche.

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

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

full instruction on : divaliciousrecipes.com

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