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Cheesecake with zucchini
Jun 11, 2022
INGREDIENTS
- 250 g of olive oil taralli (or wholemeal crackers)
- 130 g of butter (or vegetable preparation)
400g of courgettes - 200 g of ricotta
- 150 g of cream cheese (such as Philadelphia)
- 50 g grated parmesan cheese
- 8 g corn starch
- 1 egg
- 8 fresh mint leaves
- 1 clove of garlic
- salt and pepper
- extra virgin olive oil
1 or 2 small courgettes - cherry tomatoes or red pepper
PROCEDURE
- Clean the courgettes and cut them into pieces. Sauté them in a pan with extra virgin olive oil and a clove of garlic.
- Prepare the base: melt the butter. Blend the taralli until they are crumbled. Mix the melted butter with the crumbled taralli.
- Line a mold with baking paper. Spread the mixture on the base and level well.
- Blend the warm courgettes and add the cheeses, the starch, the lightly beaten egg, the chopped mint and season with salt and pepper.
- Spread over the base and level.
- Decorate with courgette slices to form flowers and place small pieces of tomato in the centre.
- Bake in a preheated oven at 160° for approximately 25 minutes.
- Serve warm or cold.
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