Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

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Ingredients

  • 2 cups zucchini, unpeeled & grated
  • 1 teaspoon fine grain sea salt
  • 2 1/2 cups ricotta cheese
  • 1/2 cup freshly shredded Parmesan cheese
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh dill, chopped
  • zest of one lemon
  • 2 large eggs, well beaten
  • 1/3 cup goat cheese, crumbled
  • drizzle of olive oil
Read the whole recipe on 101 Cookbooks