Savory Vegetable Cheesecake

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement