Zucchini Cheese Pie

Prep Time: 15 mins | Cook Time: 45 mins | Course: Dinner | Serves: 8

Baked zucchini and cheese pie fragranced with green onions and fresh dill and topped with a mozzarella crust. I used a food processor to grate the zucchini, the recipe may take longer if grating by hand. Inspired by Angela Coleby at Divalicious https://divaliciousrecipes.com/courgette-zucchini-ricotta-cheesecake/ 

2 cups zucchini, grated

2 cups ricotta cheese

½ cup parmesan cheese

2 eggs

2 green onions, sliced

3 cloves garlic, minced

2 Tbsp dill, chopped

1 lemon, zested

½ tsp salt

Black pepper, to taste

½ cup shredded mozzarella

Preheat oven to 350*. Spray oil a 10” deep dish pie plate and set to one side. Grate zucchini by hand or in a food processor and leave to drain in a colander. In a mixing bowl, stir ricotta, parmesan, eggs, green onions, garlic, dill, lemon zest, salt, and pepper together. Squeeze any remaining water out of the zucchini with paper towels and fold zucchini shreds into the cheese mixture. Spread into the prepared pie plate and top with the mozzarella cheese. Bake for 45 minutes, the mozzarella crust will be a light golden brown when done.