Zucchini “Cheesecake”



coconut oil or butter for greasing

2-3 large zucchini

1 teaspoon salt

15 oz ricotta

3/4 cup grate parmesan

2 scallions, green parts only, chopped

2 cloves garlic, chopped

1/4 cup chopped dill

zest of lemon

2 large eggs, well beaten

1/3 cup crumbled feta

[I ate a piece with grilled chicken, guac and salsa: all sugar free]



Preheat the oven to 325°F and grease a 9-in. cake pan or medium-sized baking dish. Grate the zucchini using a food processor with a shredding disk or grater-you need 2 cups grated zucchini. Combine the zucchini and salt in a colander or sturdy sieve and let sit for 15 minutes, then use your fingers or a spoon to press out as much moisture as you can.

Combine the ricotta, Parmesan, scallions, garlic, dill and lemon zest, then stir in the eggs and zucchini. Pour into the pan and bake for 1 hour. Sprinkle with the feta and return to the oven for 25 minutes or until the cheese has melted. The cakes is best when left to cool completely so that it sets properly. Serve at room temperature!

Thanks Sarah Wilson, I Quit Sugar, for the AMAZING recipe!!!

Munch Safely,



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