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