Jul 012010
 

Serves 8.

Ingredients

2 cups zucchini, unpeeled and coarsely grated
1 teaspoon fine grain sea salt
2½ cups ricotta cheese
½ cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
¼ cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled (optional)
drizzle of olive oil

Method

Preheat oven to 180°C. Butter/oil a 20cm spring form baking dish.

In a strainer, toss the shredded zucchini with the salt and let it sit for ten minutes. Then 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. Then stir in the shredded zucchini.

Fill the prepared dish with the ricotta mixture and place on a baking sheet. Place in the oven and bake for 60 minutes. If there is any moisture left on top at this point, carefully use a bit of paper towel to dry it off.

Sprinkle with the goat cheese (optional) and return to the oven for another 20-30 minutes or until the goat cheese is melted and the bake barely jiggles in the center (it will set more as it cools).

At this point, if the cake is baked and set but the top isn’t quite golden, put it under the grill for a minute to get a bit more color on top. Remove from the oven, let it cool for five minutes, then release it from its pan.

Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of herbs of your choice.

Author

Duang Tengtrirat
Research

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