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Zucchini Ricotta Cheesecake

A creamy and savory cheesecake made with fresh zucchini, ricotta, and cream cheese, creating a delightful balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium zucchinis, grated Look for firm, glossy zucchinis free from blemishes.
  • 1 cup ricotta cheese Opt for fresh ricotta for best flavor.
  • 1 cup cream cheese, softened Use high-quality cream cheese for the best taste.
  • 3 large eggs
  • 1 cup grated cheese (like Parmesan or mozzarella)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (like thyme or oregano)
  • 1 pie crust or almond flour crust optional for gluten-free Use almond flour crust for a gluten-free option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grate the zucchinis and squeeze out the excess moisture.
  3. In a mixing bowl, combine the grated zucchini, ricotta cheese, cream cheese, eggs, grated cheese, salt, pepper, garlic powder, and dried herbs. Mix well until completely combined and creamy.
  4. If using a crust, place it in a pie dish. Pour the zucchini and cheese mixture into the crust or directly into a greased pie dish.
  5. With a spatula, smooth the top to ensure even baking.
Cooking
  1. Bake in the preheated oven for about 30-40 minutes or until set and lightly golden.
  2. Let it cool slightly before serving. This dish can be enjoyed warm or cold.

Notes

To enhance nutrition, consider adding more greens like shredded spinach or kale. You can also reduce fat by using reduced-fat cream cheese or Greek yogurt. For a gluten-free version, enjoy the filling on its own or with an almond flour crust.