I think spring is the perfect time to incorporate fresh produce and herbs into lighter, healthier dishes–as opposed to the heavy comfort foods so characteristic of winter. For me, this zucchini-ricotta cheesecake is emblematic of all things spring, and our recent gorgeous weather calls for such a season-appropriate dish.

I pulled today’s recipe from Heidi Swanson’s [101Cookbooks.com](http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html)–I’m beginning to really appreciate her philosophy on food as well as her recipes, which are easy enough for beginners but versatile enough for well-seasoned cooks.

Zucchini-ricotta cheesecake is a quite literal name for this dish–its main ingredients are shredded zucchini and ricotta, which is a much less dense option than cream cheese. Both of these ingredients contribute to the fabulous texture of the cheesecake–which is crumbly yet cohesive and perfectly moist. But in my opinion, what really makes this dish is the lemon zest. The sharp bite of the citrus makes it absolutely irresistible. It was a complete hit at my house–even my pickiest roommate raved about it.

**Before you begin, a quick note about preparation**: Although putting together the cheesecake batter itself takes less than 20 minutes, the actual baking time for the cheesecake amounts to almost two hours. So if you’re going to try this recipe–and I would highly recommend it–make sure you have ample time to monitor it as it bakes.

Ingredients: **2 zucchini**, shredded (no need to peel them), **2 1/2 cups part-skim ricotta cheese** (You’ll need to buy 2 15 oz. containers, even though you’ll use a bit less than that.), **1/2 cup shredded parmesan cheese** (It’s fine if you buy it already shredded, but the best flavor would come from freshly shredded parmesan. However, for a college student, that would be a totally unnecessary expense.), **2 teaspoons minced garlic**, **4 green onions**, chopped, **1/4 cup chopped fresh dill** (I strongly encourage you to go out and buy fresh dill. It has a much more subtle aroma than dried dill and is an excellent complement to the lemon.), **zest of one lemon**, **2 large eggs**, well beaten, and **1/3 to 1/2 cup crumbled goat cheese or feta cheese**.

First, shred your zucchini in a strainer, douse it with a few shakes of sea salt (to dehydrate the zucchini), and after ten minutes, place the zucchini in a paper towel and squeeze out as much moisture as you can. Set aside. Second, in a small bowl beat the eggs for about a minute. Third, mix together the ricotta, parmesan, garlic, green onions, dill, and lemon zest. Slowly fold in the the zucchini.

I baked the cheesecake in a 9 in. [springform pan](http://www.amazon.com/Cuisinart-Classic-Nonstick-Bakeware-Springform/dp/B0000ULZYK), but a cake pan will work just as well. Bake for 60-70 minutes at 325 degrees. Then, take the pan out, sprinkle it with the goat cheese or feta, and return it to the oven for about 30 minutes. If the cheese on top is not browned at that time, put it under the broiler (on LOW) for a few minutes. **Note:** If you do not closely watch the cheesecake while it is under the broiler, I promise you *it will burn*.

In what can only be called a stroke of sudden genius, I threw together a batch of parmesan, dill and ham biscuits as a side to the cheesecake. I followed the recipe on the back of the Bisquick box, just folding in **1/2 cup parmesan**, **2-3 tablespoons fresh or dried dill**, and **1/2 cup smoked ham**, which I had leftover from Easter.

I also served oven-roasted tomatoes with the cheesecake–which take almost no effort to make: Take half a pint or so of **cherry tomatoes**, toss them with **olive oil**, throw them on a pan (gently), add a few dashes **sea salt and cracked black pepper**, and let them cook alongside the cheesecake in the oven.

This entire meal was such a treat. I would make it again in a heartbeat.