1-Preheat your oven: Preheating your oven to 180°C (350°F) and lightly spraying an 8-inch springform pan, then line the bottom with parchment paper to avoid any sticking mishaps. This step sets the stage for a cheesecake that’s easy to remove and serve, whether you’re a beginner or a pro in the kitchen.

2-Combine ingredients: In a large bowl, combine the 15 oz of whole milk ricotta cheese, ½ cup grated Parmesan cheese, 2 chopped spring onions, 2 chopped cloves of garlic, ¼ cup fresh chopped dill, and 1 tablespoon lemon juice. Mix everything thoroughly until it’s smooth and well-blended this is where the flavors really start to shine. Once that’s done, add in the 2 beaten large eggs and stir well to bind the mixture together, creating that creamy base we love.

3-Fold in zucchini and season: Fold in the 2 cups of grated zucchini that’s had all the excess water squeezed out don’t skip this part, as it’s crucial for avoiding a soggy result. Season with ½ teaspoon salt and ½ teaspoon black pepper, then stir evenly to make sure everything is incorporated. Spoon the mixture into your prepared pan, spreading it out nicely, and top it with ⅓ cup of goat cheese slices or chunks for that extra layer of tang.

4-Bake and serve: Bake it for 1 hour until the goat cheese melts and the top turns slightly golden keep an eye on it to get that perfect finish. Let it cool in the pan for 10 minutes before removing, then serve warm or chilled. For those wanting to adapt, check out our tips on baked cheesy broccoli chicken patties for more ideas on veggie-packed bakes that might inspire your next meal.