Zucchini Ricotta Cheesecake

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



Ingredients
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


Instructions
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.

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