SAVORY ZUCCHINI CHEESECAKES

For 8 portions

1 cup of  cottage cheese(250g)

1 cup of grated pecrino romano or parmesan cheese

3 eggs

1 medium sized zucchini, grated on the large grater and squeezed

3/4 teaspoon salt

freshly ground pepper

juice and zest of 1 lemon

1 tablespoon of thyme leaves

olive oil

2 medium size zucchini, cut lengthwise into thin slices

This light and flavorful savory cheesecake is just right for the spring. The combination of thyme and lemon in the cheesecake  makes the otherwise bland zucchini to shine through. This is the food I would like for spring. I like to bake the crustless cheesecakes with various vegetable fillings and my favorite seems to be cheesecake with young beets and tarragon, but the ones here are just as delicious. Fresh and bright these cheesecakes are made for season when we are in a need of lighter fare.  Best served with a salad with tangy lemon dressing.

Beat the eggs with salt and pepper. Add the crumbled cottage cheese and grated pecorino and mix until homogenized. Add leaves of thyme, zest and juice squeezed from a lemon and mix to combine the ingredients. At the end mix  in thoroughly the grated and drained zucchini flesh. Check the taste and if necessary, season with salt and pepper.  Pour 1 teaspoon of the olive oil into each of 8 ramekins. Add two tablespoons of cheese batter into the ramekins. If you are left with the batter distribute it between the remaining ramekins. Roll together 2 zucchini slices. Insert the roll into a ramekin upright. Continue with the remaining zucchini slices. If you are left with the zucchini slices, add it to the ramekins. Bake in the oven heated to 350 degrees F for 25-30 minutes.

 

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