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    Home » Main Dishes

    Zucchini Ricotta Cheesecake

    Published: Jun 28, 2018 · Updated: Jun 3, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    This zucchini ricotta cheesecake is a delicious savoury dish served either cold or from the oven. 

    Try a savoury cheesecake for a nice change from a frittata or low carb quiche for lunch or supper.   You might be pleasantly surprised!  Although the husband refuses to call this a cheesecake because it has no biscuit bottom. I could call it a crustless savoury pie and he would eat it happily without the back chat.  

    Zucchini ricotta recipe

    I use goats cheese for this ricotta cheesecake 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 am inpatient for my food and will get the case of the "hangry" if I need to wait. 

    This zucchini ricotta cheesecake is simply delicious warm but serve it cold and the flavours seem to dance with each other.  I am personally torn between the best way to serve this ricotta cheesecake warm or cold.  It is a dish that requires planning!

    The best solution is to bake it ahead for you to serve this warm or make it the day before.  If you bake it ahead, you have a meal to  eat as soon as you 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!

    I have baked this in a 7-inch springform cake tin and also in two smaller ones.   The smaller ones were used purely because the Chief Taster bought them back from the UK for me and I like how cute they are.  I really recommend the small spring form cake tins.  Perfect for a couple or hungry single!  The recipe quantity below fitted the 2 smaller cake tins perfectly.  

    Other low carb zucchini recipes

    Zucchini Feta Mint Cake

    Grilled Zucchini with Feta & Mint Salad

    Low Carb Zucchini Galette

    Zucchini Noodle, Feta & Thyme Bake

    Baked Ricotta Stuffed Zucchini

    Zucchini Ricotta Cheesecake

    Angela Coleby
    A savoury low carb cheesecake to enjoy in place of a frittata or egg dish to shake things up
    4.5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Main Course
    Cuisine Vegetarian
    Servings 8 slices
    Calories 175 kcal

    Equipment

    • 7-inch spring form cake tin

    Ingredients
     
     

    • 2 cups Zucchini grated and water squeezed out
    • 15 oz Ricotta cheese
    • ½ cup Parmesan cheese grated
    • 2 Spring onions chopped
    • 2 Garlic cloves chopped
    • ¼ cup Dill, fresh chopped
    • 1 tablespoon Lemon zest
    • 2 Eggs beaten
    • ⅓ cup Goats cheese
    • ½ teaspoon Salt
    • ½ teaspoon Black pepper

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Grease a 7 inch springform pan.
    • Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a bowl. Add the eggs and mix well.
    • Add the zucchini, season with the salt & pepper, and stir well.
    • Put the mixture into the springform pan and spread evenly.
    • Top with slices or chunks (depending whether you use hard or soft) of the goat’s cheese and put it over the top of the ricotta cheesecake
    • Bake for 1 hour until the goats cheese is melted.
    • Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to cool and serve.  Either way is delicious.

    Notes

    Serves 8 slices
    Nutritional Info per slice:  175 Calories, 12g Fat, 13g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1SliceCalories: 175kcalCarbohydrates: 4gProtein: 13gFat: 12gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

     

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    Reader Interactions

    Comments

    1. Donna

      February 18, 2022 at 8:26 pm

      Do you know if this can this be frozen? Just one person. 🙁

      Reply
      • Angela Coleby

        February 22, 2022 at 11:42 am

        I'm not too sure as I've not tried it. Perhaps half the recipe and bake in a smaller tin? If you try to freeze it, please let us know how you got on.

        Reply
    2. Laura

      February 01, 2022 at 1:39 pm

      I was so happy to find this recipe as I had a 32 ounce container of ricotta to use up! I use the recipe as a base but altered it substantially and it was delicious.
      I used about 4+ cups of chopped spinach, microwaved for a few minutes that allowed me to squeeze the water out.
      Instead of dill and lemon I used a rounded tablespoon of Italian herb mix as seasoning. Because I was nervous about it being watery I used 6 eggs. I left out the goat cheese. OK, I doubled it and it was a completely different dish but was a huge hit.

      Reply
      • Angela Coleby

        February 01, 2022 at 2:43 pm

        What you made sounds delicious!

        Reply
    3. Laura

      February 01, 2022 at 1:39 pm

      I was so happy to find this recipe as I had a 32 ounce container of ricotta to use up! I use the recipe as a base but altered it substantially and it was delicious.
      I used about 4+ cups of chopped spinach, microwaved for a few minutes that allowed me to squeeze the water out.
      Instead of dill and lemon I used a rounded tablespoon of Italian herb mix as seasoning. Because I was nervous about it being watery I used 6 eggs. I left out the goat cheese. OK, I doubled it and it was a completely different dish but was a huge hit.

      Reply
    4. Elizabeth Nichols

      August 17, 2021 at 11:43 am

      Loved this! My husband doesn’t like goat cheese so I substituted shredded Colby Jack. Served with a side of meatballs and green salad.

      Reply
      • Angela Coleby

        August 17, 2021 at 1:21 pm

        Love the cheese substitution!

        Reply
    5. Anne

      August 01, 2021 at 8:46 pm

      Used a potato river to remove water from the zucchini, doubled the recipe, but had to watch it as there was no instructions as to how much more time to add, I’d say it took 1 1/3 hour cooking plus broiled top for 10 , added more salt and pepper, good recipe could add stuff to suit your individual taste.

      Reply
    6. Lisa

      July 24, 2021 at 12:53 pm

      This was delicious will definitely make again. Thx for sharing.

      Reply
      • Angela Coleby

        July 25, 2021 at 4:15 pm

        Glad you enjoyed it!

        Reply
    7. Sharon Seiber

      May 03, 2021 at 8:37 pm

      I have some ramekins so will try that first or my bundt cake pan!

      Reply
      • Angela Coleby

        May 04, 2021 at 12:38 pm

        Sounds great!

        Reply
    8. Kathleen Wallace

      April 05, 2021 at 10:11 am

      I really enjoyed this recipe. I did find that the goat cheese dominated the flavor and lightness. Since there is Parmesan in the recipe I may choose to skip the goat cheese or serve it as a side whipped with some honey. Also, I did not grate and squeeze the zucchini but instead sprialized then chopped it. It worked perfectly although I did bake it an extra 4-5 minutes. It was not runny at all.

      Reply
      • Angela Coleby

        April 06, 2021 at 8:55 am

        I might have to try spiralized zucchini too!

        Reply
    9. Judee

      March 20, 2021 at 11:59 am

      Can you substitute feta for the goat cheese?

      Reply
      • Angela Coleby

        March 23, 2021 at 3:30 pm

        Absolutely! Others have made it with the swap and enjoyed it.

        Reply
    10. Cathy

      February 20, 2021 at 10:51 am

      I made this last night and it was delicious. Our dill hasn’t grown enough, so I used dry dill and I added a little thyme. I got a late start, so didn’t fill like digging my springform pans out and just used a buttered casserole dish. I didn’t get the classic cheedcake look, but the flavor was there.

      Reply
      • Angela Coleby

        February 22, 2021 at 2:01 pm

        Delighted you enjoyed it! I've just found a bunch of dill in my supermarket so will be making this again this week too!

        Reply
    11. Abbey

      October 03, 2020 at 8:59 pm

      So I just made this and either moisture or fat from all the cheese ended up pouring out of the bottom of the spring form pan....sigh...I'm so disappointed it smelled so good! I tried to do one and a half the recipe in a 9 inch pan with cottage cheese and ricotta....it hasn't gone well. I would love any suggestions of how I might salvage what is left.

      Reply
      • Angela Coleby

        October 08, 2020 at 8:33 am

        Wow, that's strange as I don't think it has happened to anyone. I'd add the remains to a baking dish, cover with mozzarella and bake.

        Reply
    12. Jess

      September 29, 2020 at 11:59 pm

      Made this tonight using 4 mini spring dishes, it was a hit! I added two extra spring onions for some extra flavor. My husband went back for seconds!

      Reply
      • Angela Coleby

        September 30, 2020 at 11:11 am

        Glad you enjoyed them!

        Reply
    13. micheledbarrett@gmail.com

      August 30, 2020 at 3:26 pm

      Can you use a 9" or bundt cake pan?

      Reply
      • Angela Coleby

        August 31, 2020 at 9:55 am

        That's a great idea!

        Reply
    14. CJ

      August 23, 2020 at 7:50 am

      I plan on making this today. Can you tell me is the 2 cup measure of zucchini before or after all the water has been squeezed out?

      Reply
      • Angela Coleby

        August 23, 2020 at 12:01 pm

        Before! Happy baking.

        Reply
    15. Lindy

      August 12, 2020 at 10:02 am

      I don’t like Dill what could I use instead?

      Reply
      • Angela Coleby

        August 12, 2020 at 6:56 pm

        How about basil?

        Reply
    16. Jenn

      August 03, 2020 at 3:55 pm

      The nutritional info doesn't say what the sugars are in this delight. As a diabetic, I would need to know before I made it. Could you please let me know cause it looks scrumptious.

      Reply
      • Dawn Dixon

        October 07, 2020 at 6:38 am

        Jenn. this recipe is delish and is very low carb so it shouldn’t be an issue. No refined sugar or fruit and the small amount of carbs are mostly from the zucchini and ricotta.

        Reply
    17. Mary

      July 22, 2020 at 8:24 pm

      Turned out well. I doubled the recipe in a 9 in springform pan. Had to add time due to the larger size pan . I broiled the top to brown it so that it would look prettier – and I also pushed the goatee cheese into the batter so that it wasn’t sitting on top.
      I didn’t have fresh dill so I use dried dill and lemon zest. All in all we thought it was light and refreshing and a nice change to heavy quiche

      Reply
      • Angela Coleby

        July 22, 2020 at 8:33 pm

        Glad you enjoyed it and that the dried dill worked too.

        Reply
    18. Sheri

      July 02, 2020 at 8:40 am

      This is delicious. Making it for the third time this month. Followed your recipe to the “T” and it came out perfect. Thank you for sharing.

      Reply
      • Angela Coleby

        July 06, 2020 at 8:09 am

        Thank you! Glad it's a regular dish in your kitchen!

        Reply
    19. dhannon

      November 10, 2019 at 1:04 pm

      Question: I have some mascarpone I need to use up. Do you think it would sub well for the ricotta?

      Reply
      • Angela Coleby

        November 11, 2019 at 8:41 am

        I would say so, only because I've swapped this the other way round for a similar recipe and it worked out find.

        Reply
    20. sophia

      September 30, 2019 at 2:02 pm

      I liked the taste,but, mine also was loose, I did squeeze and squeeze, but it was still watery.Would an extra egg hold it together better?

      Reply
      • Angela Coleby

        October 01, 2019 at 5:19 pm

        Perhaps more ricotta with another egg would work.

        Reply
    21. HoneyBunny20

      August 04, 2019 at 6:48 am

      Just okay. The texture was too light and the dill wasn’t that exciting.

      Reply
    22. Jennie

      May 08, 2019 at 8:38 am

      so, if you make it in two 4" pans....is it still one slice = one serving or is it that one 4" pie is one serving ?

      Reply
      • Angela Coleby

        May 08, 2019 at 4:19 pm

        The one slice is based on the whole recipe divided by 8 slices baked in a 7 inch tin (It's what I first used).

        Reply
    23. Gabby Tyer

      January 06, 2019 at 8:35 pm

      Made this and it is good. I followed the recipe exactly. I think it could be great by adding some roasted red peppers/maybe Chedder on top and a little hot sauce for a little contrast to the ricotta. It ready depends on the flavors you like. I think there are many possibilities with this dish. Love that it is in a 7” springform pan. I’m the only one in the house that eats veggies. This is perfect size.

      Reply
      • Angela Coleby

        January 07, 2019 at 7:52 am

        Love the idea of some hot sauce on the side.

        Reply
    24. Joanne

      September 28, 2018 at 4:51 pm

      I made this recipe the other day, and used two 4 inch springform pans. We both really liked it, but wonder what the texture should be. I was expecting a smooth texture, but it came out more loose. Not sure if I didn’t get all the water out of the zucchini, or if I over baked it. It still wiggled when I checked it at one hour, so I gave it an extra 5 minutes. Other than that, the flavor was tasty, and I want to try it again with different herbs and seasoning.

      Reply
      • Angela Coleby

        September 29, 2018 at 10:03 am

        I think it may have been the water content of the zucchini. It should be a firm cheesecake but glad you liked the taste!

        Reply
    25. Vanessa

      August 20, 2018 at 2:59 pm

      Thanks for sharing! It looks like a yummy brunch dish!

      Reply
      • Deb

        April 10, 2020 at 1:24 pm

        The steps don't include adding the salt and pepper.

        I used my 7 inch instant pot springform pan; it worked perfectly in my oven.

        Reply
    26. Tamzin

      August 11, 2018 at 2:19 pm

      I don’t have a 7-inch springform pan, but am going to try this in greased small ramekins. Sounds yummy!

      Reply
      • Angela Coleby

        August 12, 2018 at 8:32 am

        They should still work in ramekins. Would make a great dinner party dish!

        Reply
    27. Eliza

      August 09, 2016 at 11:39 am

      Made it today and is absolutely delicious. Thanks Angela. I have been trying more of your recepies and to date all are excellent.

      Reply
      • Angela Coleby

        August 09, 2016 at 3:31 pm

        Delighted to hear this Eliza! Happy baking!

        Reply

    Trackbacks

    1. 21 Best Keto Cheesecake Recipes - Ketosis Revival says:
      August 14, 2019 at 9:41 am

      […] #5 Zucchini Ricotta Cheesecake […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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