Savory Zucchini Ricotta Cheesecake
Ingredients
9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks
3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.
2 cups ricotta cheese
1/2 cup, Pecorino Romano
1/2 cup of grated mozzarella plus a little more for sprinkling on top
1 garlic clove minced finely
zest of 1 lemon
3 beaten eggs
1 teaspoon each of chopped parsley and basil olive oil for brushing and drizzling
Instructions
Preheat oven to 400 degrees
Oil your pan well on the bottom and sides so nothing will stick.
In a bowl add all ingredients and mix well until all is combined.
Place mixture into your prepared pan.
Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is.
Place pan onto a rimmed baking sheet for easy in and out of the oven.
Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden brown color.
Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean.
Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.
Savory Zucchini Ricotta Cheesecake The pictures look amazing. I wish I hadn't used all of my zucchini yesterday. I'll have to go pick up some more.
