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+ servings

Ricotta Cheesecake with Summer Veggies


  • 2 cups zucchini, unpeeled and grated
  • 1 tsp fine grain sea salt
  • 2 ½ cups ricotta cheese
  • ½ cup parmesan cheese, grated
  • 2 shallots, chopped
  • 2 handfuls radishes, chopped
  • 2 cloves garlic, chopped
  • ¼ cup fresh dill chopped
  • zest of one lemon
  • 2 eggs, well beaten (large or XL)
  • cup goat cheese, crumbled
  • a drizzle of olive oil


  • Preheat oven to 325° F
  • Butter/oil an 8" springform pan (I used a 10" cast iron pan)
  • In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes.
  • Aggressively squeeze and press out as much moisture as you can. Set aside.
  • In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl.
  • Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini and chopped radishes.
  • Fill the baking vessel with the ricotta mixture and place on a baking sheet.
  • Place in the oven and bake for sixty minutes.
  • (If there's any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off)
  • Sprinkle with the goat cheese and return to the oven for another 20 -30 minutes, or until the cheese has melted and the cake barely jiggles in the center (it will set up more as it cools).
  • At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top.
  • Remove from the oven and let cool five minutes, then release the cake from its pan.
  • Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.