Aug

6

Eggless Ricotta and Zucchini Cake

August 6, 2008 |


In these days I’m in a ricotta kind of mood, so today I prepared this savory cake for dinner. I used sheep milk ricotta, which I prefer to the cow milk ricotta, and fresh zucchini just picked from the garden. A little gift from our neighbor. I tried to make it without eggs and it came out just perfect.

I hope you can find a good fresh ricotta cheese. In Italy is pretty easy to find it, but I don’t know abroad. In the States I’ve never been lucky enough to find a good fresh ricotta, so if you find a good quality one please let us all know here where you got it. Also, if you can avoid it, don’t buy the partially skim milk ricotta for this recipe.

Eggless Ricotta and Zucchini Cake

1/2 fresh white onions finely chopped
4 1/2 cups zucchini, cut in small cubes
2 Tbsp. extra virgin olive oil
2 cups sheep’s milk ricotta or regular ricotta
1/2 cup Feta cheese crumbled
1/3 cup + 2 Tbsp. freshly grated Pecorino cheese
1 Tbsp. fresh minced chives
salt to taste

Sauté the onions in a skillet until translucent add the zucchini and cook them for about 10 minutes.
In a bowl mix the ricotta with the zucchini, the other cheeses and the chives.
Oil a 9 inch springform pan and pour the ricotta-zucchini mixture.

Sprinkle the top with the remaining 2 Tbsp. Pecorino cheese and a drizzle of olive oil. Bake in a preheated oven at 350° for about 30-35 minutes or until golden. Make sure you have a baking dish under because it could loose a little bit of liquid.

Let the cake cool for about 20 minutes and serve. It can be accompanied with salad greens seasoned with salt, vinegar and extra virgin olive oil.

This cake can be prepared one day ahead, kept in the refrigerator and then served at room temperature.


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