Neapolitan Vegetable Cheesecake

Neapolitan 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
One 8-ounce package mozzarella cheese, grated
3/4 cut grated Parmesan cheese, divided
salt and freshly ground pepper to taste
1/3 cup fine, dry bread crumbs, divided
4 plum tomatoes, thinly sliced
One 2-ounce can anchovy fillets, drained and rolled

• Combine zucchini and 1/2 teaspoon salt; stir well.
• Let stand 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; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil, and oregano.
• Cook over medium heat 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 bread crumbs over the bottom of a greased 10-inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees for 30 minutes.
• Remove from oven.
• Dredge plum tomato slices in remaining bread crumbs.
• Garnish cheesecake with tomato slices and rolled anchovies.
• Sprinkle with remaining Parmesan cheese.
• Reduce heat to 350 degrees, 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.