Zucchini Ricotta Ramekin Cheesecakes

 I used zucchini zoodles that I frozen, defrosted and squeezed out all of the water, by using paper towels, all the water needs to be removed.

Super simple dinner entree.



Ingredients

1 cup zoodle then chopped zucchini

15 oz Ricotta cheese

1/2 cup parmesan cheese grated

2 green onions or chives chopped

2 garlic cloves chopped fine

1/4 cup dill, fresh chopped

Lemon Zest

2 eggs beaten

2 tsp garlic pepper


Preheat oven to 350 degrees

Spray 5-6 large ramekins with vegetable or butter spray.

Mix all ingredients in a bowl

Using a cookie scoop add 2 scoops to each ramekin, keep adding after all ramekins have been filled until all mix is used.

Place ramekins on a silicone line rimmed baking sheet.

Bake 20 minutes and test with a toothpick, when it comes out clean remove from oven, if not clean place in oven for 10 more minutes.



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