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Zucchini Ricotta Cheesecake
Ingredients
- EQUIPMENT
- 7-inch spring form cake tin
- INGREDIENTS
- US Customary
- Metric
- 1x
- 2x
- 3x
- 2 cups Zucchini grated and water squeezed out
- 15 oz Ricotta cheese
- 1/2 cup Parmesan cheese grated
- 2 Spring onions chopped
- 2 Garlic cloves chopped
- 1/4 cup Dill, fresh chopped
- 1 tablespoon Lemon zest
- 2 Eggs beaten
- 1/3 cup Goats cheese
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
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