By 
1h 20 min
4 -6 people
Zucchini Ricotta cake
A delicious cake filled with cheese and vegetables. Can be served perfectly as a meal or on a brunch buffet. You can serve this cake hot as well as cold.
What do you need?
- 1 zucchini
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 eggs
- 500 gr (17 oz) ricotta
- 100 gr (3,5 oz) goat cheese
- 40 gr (1,4 oz) Parmesan
- 2 teaspoons of dried dill
- 1 teaspoon of salt
- ½ teaspoon of pepper
How to make it?
Preheat the oven to 180 °C or 360°F (160 °C or 320 °F hot air).
Take a springform pan with a diameter of 17 cm or 7 inch. Cover the bottom with baking paper and grease the sides with baking spray or butter.
Grate the zucchini and make sure that most of the moisture is gone. You can do this by squeezing the grated zucchini several times with kitchen paper.
Take a large bowl and add the ricotta, Parmesan, dried dill, salt, pepper and minced garlic. Mix well.
Now add the chopped onion and the zucchini. Stir under each other.
Put the zucchini mixture in the baking tin and divide the goat cheese over it.
Put the baking pan in the oven and let it bake for 1h. Let cool for 10 minutes before loosening the spring form.
Bon Appetit!
