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Zucchini Ricotta Cheesecake

Heidi Swanson
  • 95 minutes
  • Serves 8

INGREDIENTS

1/4 cup

Dill, fresh

2 cloves

Garlic

1

Lemon, zest of

2

Shallots

2 cups

Zucchini

2

Eggs, large

1 tsp

Sea salt, fine grain

1/2 tsp

Olive oil

1/3 cup

Goat cheese

1/2 cup

Parmesan cheese

2 1/2 cups

Ricotta cheese