Archive for the ‘Zucchini Ricotta Cheesecake’ Category

Zucchini Ricotta Cheesecake

Friday, August 1st, 2008

being true to my word about the zucchini recipe I mentioned in my previous post, and having tried it tonight (with a few variations on the basic theme). <drum rolls please> Here, from 101 Cookbooks, Heidi Swanson’s Zucchini Ricotta Cheesecake.

It could not have come at a more opportune time with zucchinis ripening faster than we can possibly use them all. Since we rarely eat dairy products I used tofu instead of the cheeses (next time I will get the silky kind for a creamier texture), and since my pole beans seem to have gone into exaggerated productive mode I mixed some sliced beans with the zucchini, along with oodles of herbs. The result was quite enjoyable and with a cucumber/tomato/herb salad  (did I mention yet that I have a lot of herbs in my garden?) this variation of a cheescake made for a satisfying meal.