Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.

2 cups ricotta cheese

½ cup, Pecorino Romano

½ cup of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 teaspoon each of chopped parsley and basil

olive oil for brushing and drizzling

Directions at prouditaliancook.com

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