I have a hard time getting creative with summer squash. I often sauté it with onions and garlic and then grate a little parmesan on top to finish it, and while that’s tasty, it gets a little old. So when I stumbled across this Zucchini Ricotta Cheesecake by 101 cookbooks I was pretty excited. After all, who doesn’t want to say, “I think I’ll just have cheesecake for lunch”? Because of what I had on hand, I subbed rosemary for the dill, mixed yellow squash and zucchini, and baked it in a larger springform pan. Delicioso! Don’t neglect the olive oil drizzle at the end, it keeps the cake from feeling dry.