This is a lovely savoury cold dish and makes a nice change from a frittata or quiche (gluten free of course!) for lunch or supper. Although the husband refuses to call this a cheesecake as it has no biscuity bottom. I use goats cheese but think this would be just as nice with Feta cheese too. This has a long cooking and cooling time so is often a weekend dish for us as I cannot wait that long during the week. Or I make it the day before, so I have something to eat as soon as I get through that door after a day at the office. Mind you, there is nothing stopping you eating it warm once it is out of the oven. I won’t judge you as I have done that myself..
2 cups courgettes (zucchini) grated and water squeezed out (One large courgette should yield this quantity)
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 spring onions, finely chopped
2 cloves garlic, chopped
1 tblspn chives, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 eggs, beaten
1/3 cup goats cheese
salt and pepper
- Preheat the oven to 180C/350F degrees.
- Grease a 7 inch springform pan.
- Combine the ricotta, parmesan, onions, garlic, chives, dill and lemon thoroughly in a bowl. Add the eggs and mix well.
- Add the courgettes (zuccihini) and stir well.
- Put the mixture into the pan and spread evenly.
- Bake for 1 hour and then add the goats cheese. If there is any moisture on top of the cake, dab it up with a piece of kitchen towel before adding the cheese.
- Bake for a further 20-30 minutes until the goats cheese is melted.
- Remove and cool in the pan for 10 minutes, then remove and allow to cool completely.
- Eat and enjoy!