Zucchini Ricotta Cheesecake

Savory Cheesecake !
Normally when we think cheesecake we think of something sweet.  But instead this cake is savory and built as a perfect summer side dish.  It is based with Ricotta cheese instead of Cream cheese so it has a much different texture.  The real trick is getting it to "set".  The first thing you have to do is grate the Zucchini sprinkle with salt and set in a colander for about 10 mins.  THen squeeze as much liquid out with you hands as you can.  One thing to consider is that smaller zucchini's are tastier  as well they hold less water so choose small when shopping for this recipe:)

Ingredients:
2 Cups Zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 Cups Ricotta cheese
1/2 Cup freshly grated parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 Cup fresh dill
zest of one lemon
2 Large eggs beaten
1/3 Cup goat cheese, crumbled

                                                                                Method:
Preheat Oven to 325.  Butter/oil a 7 inch springform pan (I used my favorite pie plate)

In a Strainer, toss the shredded Zucchini with the sea slat and set aside for ten minutes.  Now Squeeze and press out as much moisture as you can.  Set aside.

In a Large Bowl combine ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest.  Stir in eggs.  Stir till combined.  Now stir in shredded zucchini.  Pour mixture into your springform pan and place on a baking sheet.  Place in oven and bake for 60 minutes.

                                                                                    Now sprinkle with goat cheese and return to oven.      
Bake for another 20 -30 minutes.  or until the cheese is melted and the cake barley jiggles in the center.  This cake will set up more as it cools.
Cool completely and serve at room temp.