Lemon & Zucchini Cottage-Cheesecake
Recipe: makes 4 servings
For the crust:
- 1 cup oats
- 1 tbsp flax
- 1 1/2 tbsp butter
- 1/4 cup 1% milk
- dash salt
Directions – Grind the oats in a blender for few seconds. Combine in a bowl with flax, melted butter, milk, and salt. Lightly grease a baking dish with butter or oil. Spread the crust batter over the bottom of the pan. Bake at 375 degrees for 10 minutes.
For the filling – (inspired by this recipe)
- 2 cups grated zucchini (was a bit over 1 cup packed after straining)
- 1 tsp salt
- 2 cups cottage cheese, excess liquid poured off
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tbsp dried dill
- zest of 1 large lemon
- 1 egg, 2 whites
- 1 tbsp honey
- Topping: ~4 oz goat cheese
Directions – Grate the zucchini and spread over a clean dish towel. Sprinkle salt over the zucchini and let the water drain for a few minutes. Press on the zucchini with the towel until as much moisture as possible as been extracted. Combine in a bowl with the salt, cottage cheese, diced shallots and garlic, dill, lemon zest, eggs, and honey.
Lightly mix until combined. Pour over the crust and bake at 350 degrees for 60 minutes. Once the cheesecake is cooked through and lightly browned, remove from the oven and top with goat cheese.
Enjoy warm or chilled!
Zucchini * this veggie is high in vitamin C, folic acid, niacin, potassium, and beta caroteen! It is also high in fiber and eerily low in calories
Dill * aids in digestion, is a relaxant, can help ease insomnia, and contains the antioxidants monoterpenes, which protect against cancer!
Lemon * a great source of vitamin C. Lemons are also said to help aid in digestion by stimulating the secretion and activation of certain enzymes!