2 cups zucchini, unpeeled & grated
1 teaspoon salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled (I substituted Parmesan
or even sour cream which is what you see in the picture)
drizzle of olive oil
1 teaspoon salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled (I substituted Parmesan
or even sour cream which is what you see in the picture)
drizzle of olive oil
- Preheat oven to 325 degrees, set racks in the middle position in the oven.
- Butter or oil a 7-9" spring-form pan. You could also use an equivalent baking or deep tart pan as well.
- In a strainer, toss the shredded zucchini with the salt and let it sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. I use several layers of cheesecloth or clean tea towel and squeeze and twist the zucchini to get the most moisture out. 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.
- Stir in the shredded zucchini.
- 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 on the top of the cake, carefully use a bit of paper towel to dab it off.
- Sprinkle with the goat cheese and return to the oven for another 20 to 30 minutes or until the goat cheese is melted and the cake barely jiggles in the center. It sets up more as it cools.
- If the cake is set but not golden on top, put under the broiler for about a minute or until it's brown.
- Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
