Veggie Ricotta Cheesecake

This recipe comes from 101 Cookbooks where you find some really good recipes.  It was originally called Zucchini Ricotta Cheesecake but I added sundried tomatoes and broccoli and resorted to a more inclusive title.  I did adapt this recipe so please check out the original for lots of tips.

This made an interesting and delicious meal.

Veggie Ricotta Cheesecake


1 cups zucchini, sliced

1 cup broccoli, cut into smaller pieces

1 onion sliced

4 pieces of sundried tomato  (you can use more)

1 teaspoon sea salt

2 1/2 cups ricotta cheese

1/2 cup  shredded Parmesan cheese

2 teaspoon dried dill

zest of one lemon

2 large eggs, beaten


Preheat oven to 325F degrees, racks the middle.

Spray round casserole.

Cut broccoli and sun dried tomatoes into smaller pieces.

Combine the ricotta cheese, Parmesan cheese and lemon zest in a medium bowl.

Stir in the eggs and continue mixing until well combined.

Now stir in the onions and zucchini.

Add broccoli and sun dried tomatoes

Fill the  pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes.

If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off.

Bake for another 20 minutes.

Remove from the oven.

Cool completely, serve at room temperature.


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