Description
Zucchini Ricotta Savoury Cheesecake is a delightful twist on traditional cheesecake, blending creamy ricotta with tender zucchini, all enveloped in a flaky pie crust. This savory dish is perfect for dinner or as an impressive appetizer at gatherings. With its vibrant colors and rich flavors, this cheesecake not only pleases the palate but also adds a gourmet touch to any meal. Easy to prepare and customizable with your favorite herbs and cheeses, it’s sure to become a family favorite.
Ingredients
Scale
- 2 medium zucchinis (about 400g)
- 1 cup whole-milk ricotta cheese (240g)
- 3 large eggs
- 1/2 cup grated Parmesan cheese (50g)
- 1 pre-made savory pie crust
- 2 tablespoons fresh basil or thyme (30g)
Instructions
- Preheat oven to 375°F (190°C). Spray a pie dish with nonstick cooking spray.
- Grate the zucchinis and squeeze out excess moisture using a kitchen towel.
- In a bowl, combine drained zucchini, ricotta, eggs, Parmesan, and chopped herbs; mix well.
- Pour the mixture into the pie crust, smoothing the top.
- Bake for 40-45 minutes until golden brown.
- Cool slightly before slicing and serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 235
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 85mg