Zucchini Ricotta Cheesecake

2 C. zucchini, unpeeled & grated

1 tsp. fine grain sea salt

2 1/2 C. ricotta cheese

1/2 C. freshly shredded Parmesan cheese

2 shallots, chopped

2 cloves garlic, chopped

1/4 C. fresh dill, chopped

zest of one lemon

2 large eggs, well beaten

1/3 C. goat cheese, crumbled

drizzle of olive oil

Preheat oven to 170C degrees. Butter/oil a 7-inch springform pan.

 

In a strainer, toss the grated zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside. Combine the ricotta cheese, Parmesan, shallots, garlic, dill and lemon zest. Stir in the eggs and mix. Now stir in the zucchini. Fill the pan with the mixture and place on a baking sheet and in the oven and for sixty minutes. Sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools). Let cool five minutes, then release the cake from its pan. Serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.