Zucchini Ricotta Cheesecake

This zucchini ricotta cheesecake is a delicious savoury dish served either cold or from the oven. 

Try a savoury cheesecake for a nice change from a frittata or low carb quiche for lunch or supper.   You might be pleasantly surprised!  Although the husband refuses to call this a cheesecake because it has no biscuit bottom. I could call it a crustless savoury pie and he would eat it happily without the back chat.  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
• US Customary - Metric

Instructions

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.
4. Add the zucchini and stir well.
5. Put the mixture into the springform pan and spread evenly.
6. Top with slices or chunks (depending whether you use hard or soft) of the goat’s cheese and put it over the top of the ricotta cheesecake
7. Bake for 1 hour until the goats cheese is melted.
8. Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to cool and serve.  Either way is delicious.

Recipe Notes

Serves 8 slices

Nutritional Info per slice:  175 Calories, 12g Fat, 13g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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