Savory Vegetable Cheesecake
- Ready In:
- 2hrs
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 3 cups grated zucchini
- 3 tablespoons butter
- 1 cup minced onion
- 3 cloves garlic, crushed
- 1⁄2 teaspoon salt
- 1 cup grated carrot
- 3 tablespoons flour
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄4 cup freshly minced parsley
- 1 tablespoon lemon juice
- 3 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1⁄2 cup grated parmesan cheese (please use fresh)
- 4 large eggs
- fresh ground black pepper
- 2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter d
- 3 -4 tablespoons breadcrumbs
directions
- Preheat oven to 375 degrees farenheit.
- Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
- Put the grated zucchini into a colander.
- Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
- Saute the onions in butter with 1/2 t salt.
- When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
- Keep stirring and cook over medium heat for about 8 minutes.
- Remove from heat and stir in the parsley and lemon.
- Beat the cheeses and eggs together until well blended.
- (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
- Season to taste with black pepper.
- Pour the mixture into the springform pan.
- Bake uncovered for 30 minutes-- then pull it out for a minute.
- Remember those tomatoes?
- Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
- Reduce the oven heat to 350 degrees, and bake another 30 minutes.
- Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
- Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good dish that gives the food processor a work-out. I cut down on the cheese a little and used low-fat varieties with out any obvious problems. I also cooked this in a 10-inch quiche dish rather than in a spring-form pan. Although this recipe was time consuming to make we enjoyed this dish very much with just a simple green salad and bread to complete the meal. Thanks Moxie for posting this recipe. It was a welcome and delicious recipe for a vegetarian meal.
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>