Description
A delightful twist on a classic dessert, this Zucchini Ricotta Cheesecake is moist, savory, and packed with nutrients, making it a perfect option for various occasions.
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 and lightly salting them. Let sit for 10 minutes, then squeeze out excess moisture.
- Mix the ricotta cheese and eggs in a bowl until smooth. Add drained zucchini, parmesan cheese, garlic powder, onion powder, and seasoning. Mix until combined.
- Fold in the almond flour gently.
- Prepare a greased cake pan and pour the mixture, smoothing the top.
- Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool slightly before serving warm or chill in the fridge for a firmer texture.
- Serve with fresh herbs or a side dip for added flavor.
Notes
For best results, use firm zucchinis and ensure to remove excess moisture. This dish can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: zucchini cheesecake, gluten-free dessert, ricotta dessert, healthy cheesecake, savory cheesecake