Tried & Tasty: Zucchini Ricotta Cheesecake

Test_ZukeCheesecakeI 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.

–Melissa P.

4 Responses to “Tried & Tasty: Zucchini Ricotta Cheesecake”

phi @PrincessTofu

August 14, 2013 at 2:57 pm

It’s so hard to get rid of zucchinis in the summer. I just default to zucchini bread once every other week.

phi @PrincessTofu

August 14, 2013 at 2:58 pm

ps: Your comment form is not letting me enter my url (keeps telling me to enter url, so I took it out).

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