Kosher Baked Cheesy Vegetable Crocks Recipe

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You can serve these deliciously cheesy vegetable crocks straight out of the ramekins. It's an adaptation from Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.

  • Duration
  • Cook Time
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  • 4 ServingsServings


  • 4 celery stalks, chopped
  • 16 grape tomatoes, halved
  • 1 (15-ounce) can sweet yellow corn Niblets, drained
  • 4 scallions, diced
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • 4 (1-ounce) garlic and herb soft cheese triangles
  • 1/2 cup plain yogurt
  • 1/4 cup heavy cream
  • 4 tablespoons grated parmesan


  1. Preheat oven to 400 degrees F.
  2. Evenly divide celery, tomatoes, corn and scallions among 4 7-ounce ramekins.
  3. Sprinkle with celery salt and white pepper.
  4. In a small bowl, mix cheese, yogurt and heavy cream until smooth; spoon 3 tablespoons of the mixture into each ramekin.
  5. Top each dish with 1 tablespoon Parmesan.
  6. Bake, uncovered, at 400 degrees for 30 minutes until hot and cheese has formed a crust. Serve warm.