Zucchini Greek Cake
Submitted By: Marwa El Odessi - Canada
Greek
Zucchini Greek Cake
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- 2 cups zucchini, unpeeled & grated ( use box grater )
- 1 teaspoon fine grain sea 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
- drizzle of olive oil
PREPARATION
- Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
- In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. 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. Now stir in the shredded zucchini. Fill the springform 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. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
- At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
Reviewed on 7-7-2011 by Malinda
Tip top stuff. I'll ecpxet more now.
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