Tuesday, August 5, 2008

Another Way to Use Zucchini!

Last week I saw this recipe for a zucchini and ricotta "cheesecake" over on 101 Cookbooks. I don't know about you, but ricotta cheesecake to me generally means something sweet and specifically means something made by my grandmother. I liked the idea, however, of a zuccchini and ricotta crustless pie/quiche, and since I only had 15 oz. of ricotta (just under 2 cups - I didn't want to buy the big container), I added another egg to Heidi's original recipe which definitely made it more quiche-y.

Also I don't grow dill, so I used a combo of the herbs I have on my porch: basil, thyme, rosemary (not too much, that stuff is strong!) and parsley until I had a few tablespoons, though I don't think I quite had a quarter cup. I also used a good amount of black pepper because, well, I love the stuff.

I baked it for an hour, then added goat cheese (though next time I'll add more) and baked another 20 minutes. I should have let it cool a bit more and run a knife around the edges before I released the springform pan, because it pulled some of the golden brown deliciousness away from the pie itself, but at least I got to scrape those bits out and eat them myself...!

I've posted my adapted recipe here, but I do recommend you pop over to 101 cookbooks and read the original; her headnotes are interesting and she offers some good suggestions for other things you could add to this template. I look forward to trying a sun-dried tomato and olive version!

Zucchini and Ricotta Pie,

adapted from 101 cookbooks

2 cups zucchini, grated (about 2 medium, unpeeled)
2 cups ricotta cheese
1 teaspoon sea salt
black pepper to taste
1/2 cup grated Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
3-4 tbsp various herbs, chopped
zest of one lemon
3 eggs, well beaten
3 oz. goat cheese (most of a small log), crumbled
vegetable oil spray or butter

Grate zucchini into a strainer and toss with salt. Let it sit while you chop the shallots and garlic and herbs and spray a 7 inch springform pan with cooking spray or butter. When your mis is en place, squeeze the zucchini to get out as much moisture as possible.

Beat the eggs, and then stir in the 2 cheeses, herbs, pepper to taste and lemon zest. Mix thoroughly. Stir in the shredded zucchini, and fill the springform pan with the mixture. Put the pan on a baking sheet in case of leakage, and pop it in the oven.

Bake for 60 minutes, then crumble the goat cheese on top and bake for another 20 minutes or until the goat cheese is golden brown. Mine needed a couple of minutes under the broiler. Cool for at least five minutes before releasing from the pan. Serve room temp or warm, also delicious cold for breakfast.

Serves 4 on its own or 6-8 as a starter or side dish.


  1. Oh my, does this ever sound great! I don't think I've ever had the zucchini goat cheese combo, but I bet it's awesome. I love that this is gluten free, too! YUM!

  2. I had bookmarked that recipe as well. This sounds like another great way to enjoy zucchini! It looks great! Bookmarked

  3. Definitely going to try this! Just found your blog and I am enjoying reading! Have to try the cold brewed coffee!