Description
Zucchini Ricotta Savoury Cheesecake is a delightful blend of creamy ricotta cheese and tender zucchini, baked to golden perfection. This savory dish makes an eye-catching centerpiece for any gathering, whether served warm or chilled. With its rich flavor and easy preparation, it’s perfect for picnics, dinner parties, or cozy family dinners. Impress your guests with this versatile recipe that balances taste and nutrition effortlessly!
Ingredients
Scale
- 2 medium zucchinis (about 300g), grated and drained
- 1 cup whole milk ricotta cheese (250g)
- 3 large eggs
- 1/2 cup freshly grated Parmesan cheese (50g)
- 1/4 cup chopped fresh herbs (basil or thyme)
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix the drained zucchini with ricotta cheese, eggs, Parmesan cheese, herbs, and olive oil until well combined.
- Grease a springform pan with cooking spray or olive oil. Pour the mixture into the pan and smooth the top.
- Bake for 45-50 minutes until set and lightly golden on top; it should jiggle slightly in the center when done.
- Let cool for about 10 minutes before removing from the springform pan. Serve warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Savory Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg