Prep 30 mins
Cook 1 hr 30 mins
This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.
- 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
- 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.
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.
I agree with Richard. This is amazing. We loved the combination of vegetables and cheese. Very flavorful and a great way to get those veggies in. I wouldn't change a thing and will definitely make this again. Thanks so much, Moxie, for sharing this "keeper" of a recipe.