Zucchini Ricotta Cheesecake

Name: Zucchini Ricotta Cheesecake
Prep time: 1 min
Cook time: 1 min
Total time: 1 min
Yield: 8
Cuisine: Global
Ingredients: 2 x cloves garlic, chopped; 2 larges eggs, well beaten; 59 milliliters fresh dill, chopped; 79 milliliters Goat Cheese, crumbled; 1 x Zest of lemon; 8 servings drizzle x Olive Oil; 118 milliliters Parmesan Cheese, freshly shredded; 591 milliliters Ricotta Cheese; 1 teaspoon Sea Salt, fine grain; 2 x Shallots, chopped; 473 milliliters zucchini, unpeeled & grated

Zucchini Ricotta Cheesecake is a gluten free and primal main course. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 29g of fat, and a total of 335 calories. Head to the store and pick up lemon zest, eggs, dill, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 1 minutes.