Zucchini Ricotta Cheesecake

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

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.
Put the mixture into the springform pan and spread evenly.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here