Sunday, July 24, 2016

Zucchini "Cheesecake"

Takes a LONG time to cook, but so so yum! Great way to use your summer garden zucchini! We got this from a book called I Quit Sugar. It actually tastes best when it's really been able to cool and set. So you could easily make this the night before and have an easy breakfast waiting in the AM :)

2-3 Large zucchini
1 tsp salt
15 ounces ricotta
3/4 C grated Parmasean
2 green onions
2 cloves garlic
1/4 C chopped dill
zest of 1 lemon
2 eggs
1/3 C crumbled feta

Grate the zucchini. You need about 2 Cups. Combine with salt and allow to sit in a colander for 15 min, then use your fingers to press out as much moisture as you can.
Combine ricotta, parmasean, green onions, garlic, dill and lemon zest. Then stir in the eggs and zucchini. Pour into a 7x11 (or double and pour into a 9x13) and bake at 350F for 1 hour!
Sprinkle with Feta Cheese and return to the oven for 25 minutes or until the cheese has melted.

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