In anticipation of an abundance of squash and zucchini from the garden (which I thought would already be happening by now...but I also planned on having tomatoes now too so...) I have been revisiting some of my favorite zucchini recipes but also looking for some new ones that I can pass along to my CSA members to keep them inspired and keep eye-rolling to a minimum.
I love all manner of zucchini cakes, fritters are too fabulous and last year's discovery of zucchini "risotto" will forever remain in my repertoire. But zucchini cheesecake? Never heard of it. Truth be told, the ricotta was the real clincher. My favorite local food shop, Piazza Italian Market, carries a brand that is so much smoother in consistency than any other I've tried. They keep it in the back and this seemed like a good excuse to buy a whole tub of it.
The inspiration and corresponding recipe is linked above. I'm always using what I have on hand so in this case I swapped feta cheese for goat cheese and used some freshly harvested italian parsley in place of dill. I baked mine in mini-muffin pans and sampled them out to my poor CSA members who are my unsuspecting samplers. It was easy to make, would be equally good as breakfast, lunch with a side salad or as part of dinner. We'll see what my samplers have to say about it!