Ella’s food solution for… Sugar-free summer food

Courgette cheesecake
Courgette cheesecake

This is something so different to what I’ve ever made before but it was a real hit! Sugar is addictive, the more you eat the more you want, but this cheesecake contains no sugar so will keep cravings at bay. It’s light, refreshing and zesty, a perfect welcome to the summer months ahead.

To create the cheesecake, you must grate 2 courgettes and then combine in a colander with half a teaspoon of salt and let sit for 15 minutes before pressing out as much moisture as you can. Meanwhile, combine 225g ricotta, 1/4 cup of grated parmesan, 1 chopped spring onion, 1 chopped garlic clove, 2 tablespoons of chopped dill and the zest of half a lemon, then stir in 1 large beaten egg and the courgettes. Pour this mixture into an already greased cake tin or medium sized baking dish and bake for 1 hour at 170 degrees. After this time, sprinkle 75g of crumbled feta over the top and return to the oven for another 25 minutes until the cheese has melted. 

The cake is best served at room temperature so I left it to cool completely and chose to serve it with a mixed salad. This makes it a great one to pack up for lunch the next day, wherever you may be…

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