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Zucchini Ricotta Cheesecake

A light and savory cheesecake made with zucchini, ricotta, and Parmesan, baked to golden perfection.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
  

For the Cheesecake:
  • 2 medium zucchini grated and squeezed dry
  • 1 ½ cups ricotta cheese
  • ½ cup Parmesan cheese finely grated
  • 3 large eggs
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • ½ teaspoon lemon zest optional but recommended
For Garnish (Optional):
  • Fresh basil leaves
  • Extra Parmesan shavings
  • Drizzle of olive oil

Method
 

  1. Grate zucchini, squeeze out liquid.
  2. Mix ricotta, Parmesan, eggs, garlic, herbs, and seasoning.
  3. Fold in zucchini.
  4. Pour into pan, sprinkle Parmesan on top.
  5. Bake at 350°F for 45–50 minutes until golden and set.
  6. Cool, slice, and serve warm or chilled.