This savory zucchini cheesecake is perfect for this time of year when summer is winding down and zucchini is in abundance. This dish can be served for lunch, brunch or even a vegetarian option for dinner.
It’s made with three different kinds of cheese which you can vary according to your liking, plus it’s baked without a crust which gives it such a light and creamy result.
Along with the cheese you’ll taste a hint of garlic as well as the fresh taste of lemon throughout the filling, all of which compliments the zucchini so very well.
I’ve made zucchini pies and tarts in the past usually dicing the vegetables, but for a little something different I sliced the zucchini lengthwise, I love how it looks when it’s finished baking!
It’s very easy, just stick your slices in any which way you please.
You can’t go go wrong, it always comes out nice and pretty.
- 9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks
- 3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.
- 2 cups ricotta cheese
- ½ cup, Pecorino Romano
- ½ cup of grated mozzarella plus a little more for sprinkling on top
- 1 garlic clove minced finely
- zest of 1 lemon
- 3 beaten eggs
- 1 teaspoon each of chopped parsley and basil
- olive oil for brushing and drizzling
- Preheat oven to 400 degrees
- Oil your pan well on the bottom and sides so nothing will stick.
- In a bowl add all ingredients and mix well until all is combined.
- Place mixture into your prepared pan.
- Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is.
- Place pan onto a rimmed baking sheet for easy in and out of the oven.
- Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden brown color.
- Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean.
- Let it cool down to room temperature before cutting into it.
- Drizzle a little olive oil on top before serving.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Love the fact that you cut the zucchini into long strips. So decorative!
outstanding photo mouth watering can’t wait to make this! thank you
This looks fantastic! I plan on making it for guests tomorrow! Tell me, please, what makes the beautiful color in the oil on top? Is it caramelized garlic or onion?
Thank you!!!
Lynn, It’s actually the additional mozzarella I added on the top, it just got deep golden brown
I have the perfect size zucchini for this pie. Your dish looks so beautiful it is a work of art:-) The swirls of zucchini make the pie extra special. YUM!! Have a great weekend, I’ve got to get my tart pan out 🙂
An irresistible dish ! Will definitely make dish. Thanks!
Oh Marie – This is beautiful and sounds perfect for all that zucchini this time of year. I love the way the sliced zucchini looks in this pie.
Gorgeous! I just have one concern. I would think the zucchini would release too much liquid without being pre-cooked. I’m assuming this didn’t happen? I always have a concern about adding zucchini to things like this. I LOVE zucchini and think I’ll give this a go. Thanks for all of your beautiful recipes!
Peggy, I had no problem at all, put it in raw!