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Country Vegetable Cheesecake
3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter or margarine
1 cup coarsely grated carrots
3 tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
8 ounces mozzarella cheese, grated
3/4 cup grated Parmesan cheese, divided
Salt and freshly-ground pepper to taste
1/3 cup fine, dry breadcrumbs, divided
4 plum tomatoes, thinly sliced
1 (2 ounce) can anchovy fillets, drained and rolled (optional)
Combine zucchini and 1/2 teaspoon salt; stir well. Let stand for 15 minutes; drain.
Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
Combine 1/2 teaspoon salt, onion, and butter in a large skillet; sauté for 3 to 4 minutes.
Add zucchini, carrots, flour, garlic, basil and oregano. Cook over medium heat for 5 to 6 minutes.
Remove from heat; add parsley and lemon juice.
Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
Add vegetable mixture and salt and pepper to taste; stir until well blended.
Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan.
Pour vegetable mixture into pan.
Bake at 375 degrees F for 30 minutes.
Remove from oven.
Reduce heat to 350 degrees F, and bake 30 minutes.
Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
Remove from oven; cool on a wire rack 10 minutes.
Dredge plum tomato slices in remaining breadcrumbs.
Garnish cheesecake with tomato slices and rolled anchovies, if desired.
Sprinkle with remaining Parmesan cheese.
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