Zucchini Ricotta Cheesecake
Servings: 8 slices
A savoury low carb cheesecake to enjoy in place of a frittata or egg dish to shake things up
- 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
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.
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.
Serving: 1Slice | Calories: 175kcal | Carbohydrates: 4g | Protein: 13g | Fat: 12g | Fiber: 1g