I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Heidi Swanson | 2017-06-23 17:21:03 |  6,761 Views |
Zucchini Ricotta Cheesecake
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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This has been a favorite recipe since I first posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake after a summer visit to the farmers market. The green and yellow squash rinds along with a nice amount of chopped dill add a visual pop to the inside of this savory cake. I used just enough egg to hold everything together and created a simple batter that was mostly ricotta cheese but also flavored with a bit of garlic shallots lemon zest and a few leftover ingredients I found hanging around the kitchen in search of a greater purpose. Lighter and less eggy than a quiche it takes a little while to bake but the time is short. Along with a few side dishes it would be a welcome addition to any picnic basket camping trip or brunch.
