Zucchini Ricotta Cheesecake
A savory cheesecake featuring grated zucchini, ricotta, and parmesan for a delightful, moist dessert that’s perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup ricotta cheese
- 3 large eggs
- 1 cup grated parmesan cheese
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the zucchinis by grating them and letting them sit with salt for 10 minutes.
- Squeeze out excess moisture from the grated zucchini using a towel.
- Mix ricotta cheese, eggs, parmesan cheese, garlic powder, onion powder, and zucchini in a large mixing bowl.
- Incorporate almond flour into the mixture gently.
- Pour the mixture into a greased cake pan and smooth the top.
- Bake for 30-35 minutes until the top is golden and the center is set.
- Cool for a few minutes before serving.
Notes
Can be served warm or refrigerated to serve chilled. Add fresh herbs or a side dipping sauce for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini, cheesecake, savory dessert, ricotta, healthy recipes
Find it online: https://dishfoody.com/zucchini-ricotta-cheesecake/