Wednesday, June 29, 2011

Zucchini Ricotta Cheesecake

My husband said that this should not have "cheesecake" in the recipe title, simply because it is not a typical dessert cheesecake. He also thinks that bread pudding needs to be renamed. I can't really change the name since I didn't create this recipe, but please note that this is indeed, a savory dish.

My sister and brother came to visit almost 2 weeks ago and so, I realized that their visit was a good chance to make a few things that might be better appreciated by adults. I still had tons of zucchini coming out of the garden and I thought this looked like a great way to use some of it (I used yellow squash too).

This is an interesting dish. It is hard to explain. The texture is not exactly smooth, but it isn't weird. The flavor is mostly ricotta, but the lemon zest really shines through. The dill is also really present and noticeable. A couple of us really liked this one and I am finding more and more recipes that I really want to try from this blog.

Here is the recipe for Zucchini Ricotta Cheesecake from 101 Cookbooks
* I used skim ricotta
* I didn't drizzle mine with olive oil
* I used feta cheese to top mine


Unknown said...

This looks wondeful, I want to eat it up on some crusty bread.

Delectably Green said...

I think this looks fabulous - great flavors

Anonymous said...

Yum. I reallu enjoy savoury cheesecakes (and yes, they ARE cheesecakes. LOL) Another to add to my 'list'.