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This zucchini ricotta cheesecake is a delicious savoury dish that can be served for lunch, brunch or even a vegetarian option for dinner. A great low-carb alternative to a quiche!


2½ Cups Zucchini, unpeeled, coarsely grated and water squeezed out

750g/26.5oz/1.7lbs Ricotta

½ Cup Parmesan Cheese

1 Small Onion, finely diced

3 Cloves Garlic, crushed

¾ Tsp Dried Dill

1 Tbsp Lemon Zest

3 Eggs, beaten

100g/3.5oz Shredded Mozzarella

100g/3,5oz Goat Cheese, grated

Salt & Pepper


Preheat oven to 180C/350F.

Butter grease a 28cm/11-inch pie dish.

Combine ricotta, parmesan cheese, onions, garlic, dill, lemon zest and mozzarella in a large mixing bowl. Add the eggs, mix together then add the grated zucchini and season with salt and pepper.

Put the filling into your prepared pie dish and spread out evenly.

Bake for 30 minutes, remove from oven and sprinkle the goat cheese on top. Bake for another 30 minutes or until the top of the cheesecake is golden brown. Once ready, leave to cool slightly before serving.

Enjoy it on it’s own or with a crispy side salad! ❤️


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