Sunday, April 25, 2010

Veggie Ricotta Cheesecake

This recipe comes from 101 Cookbooks where you find some of the best recipes around.  It was originally called Zucchini Ricotta Cheesecake but I added sundried tomatoes and broccoli and resorted to a more inclusive title.  I did adapt this recipe so please check out the original for lots of tips.

This made an interesting and delicious meal.

Veggie Ricotta Cheesecake


1 cups zucchini, sliced

1 cup broccoli, cut into smaller pieces

1 onion sliced

4 pieces of sundried tomato  (you can use more)

1 teaspoon sea salt

2 1/2 cups ricotta cheese

1/2 cup  shredded Parmesan cheese

2 teaspoon dried dill
zest of one lemon

2 large eggs, well beaten


Preheat oven to 325F degrees, racks the middle.

Spray round casserole.

Cut broccoli and sun dried tomatoes into smaller pieces.

Combine the ricotta cheese, Parmesan cheese and lemon zest in a medium bowl.

Stir in the eggs and continue mixing until well combined.

Now stir in the onions and zucchini.

Add broccoli and sun dried tomatoes

Fill the  pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes.

If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off.

Bake for another 20 minutes.

Remove from the oven.

Cool completely, serve at room temperature.


  1. I love the pics of the ingrdnts u take and gaze at them long enuf:-)
    am hopping by 101 cook books too and thanxx for the link!
    this looks delicious and i love broccoli with the cheese, what a beautiful cheese cake for dinner:-)))

  2. oh wow! I love the step by step photos and how great is the finished product! This is a winner and I've copied it down! Thanks.

  3. I love all the ingredients. It sounds like a great combination. I like modifying recipes like you did with this one. Thanks for linking up.

  4. You didn't mention the size of the baking dish nor the amount of servings - can you help with this? Thanks!


  5. This looks good, and like something that can be made into smaller portions too. Might just give it a try, thanks!

  6. I have everything to try this one. Thanks, it looks just wonderful!

  7. That looks delicious and so easy to make! Definitely bookmarked this one to make when my zucchini crop comes in!

  8. Chaya, as always you amaze me!! And as always, this looks delicious AND do-able. THANK YOU!

  9. looks super tasty yet healthy and light!


Thanks for visiting and commenting.