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Savory Vegetable Cheesecake


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Savory Vegetable Cheesecake


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2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
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Savory Vegetable Cheesecake


  • Prep Time : 20 min
  • Cook Time : 1 hour, 10 min
  • Ready Time : 1 hour, 30 min


6 - 8 servings s


  • 3 cups:coarsely grated zucchini
  • 3 tablespoons:butter
  • 1 cup:minced onion
  • 2 teaspoons:minced garlic
  • 1 cup:grated carrot
  • 3 tablespoon:flour
  • 1/2 teaspoon :each basil, oregano
  • 1/4 cup:packed freshly-minced parsley
  • 1 tablespoon:fresh lemon juice
  • 3 cups:ricotta or cottage cheese
  • 1 cup:grated mozzarella cheese
  • 1/2 cup:Parmesan cheese
  • 4 large:eggs
  • salt/:pepper
  • 2 medium:tomatoes, sliced into 8 wedges each
  • 5 to 6 tablespoons :5 to 6 tablespoons bread crumbs



  1. Preheat oven to 375.
  2. In a colander, set the zucchini, sprinkle lightly with salt and drain for 15 minutes.
  3. Squeeze out excess moisture. In a large skillet, saute the onions in the butter. After several minutes add the garlic, carrots, zucchini, flour and herbs.
  4. Keep stirring and cook over medium heat for 8 to 10 minutes. Remove from heat and stir in parsley and lemon.
  5. In a large bowl beat together cheeses and eggs (use an electric mixer if possible) Mix until very well blended.
  6. Add the sautéed vegetables and mix well, season to taste with pepper and more salt if necessary
  7. Butter a 10 inch spring form pan. Sprinkle 3 to 4 tablespoon of the breadcrumbs in and coat the pan.
  8. Leave the excess crumbs on the bottom. Turn the batter into the pan. Bake uncovered at 375 for 1/2 hour.
  9. Dredge the tomato pieces in the remaining breadcrumbs.
  10. Remove the cheesecake from the oven and decorate the top with the tomatoes. Return he cake to the oven and reduce the heat to 350 and bake an additional 30 to 40 minutes.
  11. Turn off the oven, open the door and leave the cake in there for 15 minutes.
  12. Let cool 10 to 15 minutes, out of the oven, and then serve.

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