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Zucchini Ricotta Cheesecake II takes 20 minutes to prepare.

Zucchini Ricotta Cheesecake II takes 80 minutes to cook.

Zucchini Ricotta Cheesecake II makes 8 servings.

The ingredients for Zucchini Ricotta Cheesecake II are:

2 cups zucchini, grated with skin on
1 tsp salt
2 1/2 cups Part Skim Ricotta Cheese
1/2 cup shredded Parmesan cheese
1/2 large red onion, chopped
3 cloves of garlic
3/4 cup fresh dill, chopped
zest of 1 lemon
2 large eggs, beaten
3 wedges of Laughing Cow Garlic Herb cheese
1 tbsp Extra Virgin Olive oil for drizzling

Here is how you make Zucchini Ricotta Cheesecake II:

Makes 8 servings Preheat oven to 325F degrees, racks the middle. Spray with cooking spray a 7-inch springform pan. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Squeeze and press out as much moisture as you can. Set aside.In the meantime, combine the ricotta cheese, Parmesan cheese, red onion, 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 Garlic-Herb Cheese and return to the oven for another 15-20 minutes or until the cheese is somewhat 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, 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.Number of Servings: 8Recipe submitted by SparkPeople user MPRATAS.

The nutritional information for Zucchini Ricotta Cheesecake II is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 203.2

• Total Fat: 13.2 g
• Cholesterol: 93.1 mg
• Sodium: 585.5 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.5 g
• Protein: 13.3 g