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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)


  1. Combine zucchini and 1/2 teaspoon salt; stir well. Let stand for 15 minutes; drain.
  2. Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
  3. Combine 1/2 teaspoon salt, onion, and butter in a large skillet; sauté for 3 to 4 minutes.
  4. Add zucchini, carrots, flour, garlic, basil and oregano. Cook over medium heat for 5 to 6 minutes.
  5. Remove from heat; add parsley and lemon juice.
  6. Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
  7. Add vegetable mixture and salt and pepper to taste; stir until well blended.
  8. Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan.
  9. Pour vegetable mixture into pan.
  10. Bake at 375 degrees F for 30 minutes.
  11. Remove from oven.
  12. Reduce heat to 350 degrees F, and bake 30 minutes.
  13. Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
  14. Remove from oven; cool on a wire rack 10 minutes.
  15. Dredge plum tomato slices in remaining breadcrumbs.
  16. Garnish cheesecake with tomato slices and rolled anchovies, if desired.
  17. Sprinkle with remaining Parmesan cheese.

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