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Shared By Grace Warren Atwood

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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