Zucchini ???? Ricotta Cheese Pie

Nährwerte pro Portion

Zubereitung

1. 8 inch spring form cake tin 2 cups Zucchini grated and water squeezed out 15 oz Ricotta cheese ½ cup Parmesan cheese grated 2 Spring onions chopped 2 Garlic cloves chopped ¼ cup Dill, fresh chopped 1 tablespoon Lemon zest 2 large Eggs beaten ⅓ cup Goats cheese ½ teaspoon Salt ½ teaspoon Black pepper Preheat the oven to 180C/350F degrees. Lightly spray an 8 inch spring form cake tin and line the bottom with parchment paper. Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a large mixing bowl. Add the eggs and mix well. Add the grated zucchini, season with the salt & pepper, and stir well. Put the mixture into the springform pan and spread evenly. 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 Bake for 1 hour until the goats cheese is melted and the top of the cheesecake is slightly golden or brown. Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to chill and serve. Either way is delicious. Serves 8 slices

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