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Courgette and thyme delice

Name: Courgette and thyme delice
Total time: 1 h 40 min
Yield: 4
Ingredients: 0.667 cup Ritz crackers; 0.333 cup oatcake; 0.25 cup butter (melted); 1 medium Zucchini; 1.333 cups grated Cheese; 0.5 cup Parmesan (finely grated); 0.5 lemon (juiced); thyme; 0.25 cup Parmesan (shaved)

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Difficulty:

easy

Preparation:

40 min.

Preparation

ready in 1 hr 40 mins

Ingredients

for

servings

For the base: ⅔ cup Ritz crackers; 0.333 cup oatcake; ¼ cup butter (melted)

For the cream cheese topping: 1 medium Zucchini; 1.333 cups grated Cheese; ½ cup Parmesan (finely grated); ½ lemon (juiced)

For the garnish: thyme; ¼ cup Parmesan (shaved)

How healthy are the main ingredients?

Parmesan Parmesan Zucchini lemon thyme

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Preparation steps

Prepare the cheesecake base by placing the crackers and oatcakes in a food processor. Pulse until fine. Transfer to a bowl and add the melted butter. Mix well until it resembles wet sand.

Place four 5 cm | 2" square food rings on a lined baking tray. Press the mixture into their bases so that they are about 1.5 cm | 0.5" deep in each ring. Chill while you prepare the topping.

Grate the courgette into a sieve and press down on it to extract as much water as possible. Pat dry and combine with the cream cheese, parmesan and lemon juice in a large mixing bowl. Season with salt and pepper and beat until smooth.

Spoon the topping on top of the biscuit bases and spread evenly. Chill the cheesecakes for 1 hour or until ready to serve.

Before serving, remove the cheesecakes from the fridge and use a palette knife to transfer them to serving plates. Garnish the tops of the cheesecakes with some shaved Parmesan and sprigs of thyme to one side before serving.

Courgette and thyme delice

Ingredients

Preparation steps

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