Savory Vegetable Cheesecake
3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
4 large eggs
fresh ground black pepper
2 medium tomatoes, halved, then sliced
3-4 tablespoons breadcrumbs
- Preheat oven to 375 degrees F.
- Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
- Put the grated zucchini into a colander.
- Salt lightly, and let it set about 15 minutes, then squeeze out any excess moisture.
- Saute the onions in butter with a 1/2 tsp salt.
- When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
- Keep stirring and cook over medium heat for about 8 minutes.
- Remove from the heat and stir in the parsley and lemon.
- Beat the cheeses and eggs together until well blended.
- When the cheese and egg mixture is nice and fluffy, fold in the veggies.
- Season to taste with black pepper.
- Pour the mixture into the springform pan.
- Bake uncovered for 30 minutes,
- remove from oven.
- Dredge slaced in the breadcrumbs and decorate the top of the cheesecake with them in a spiral pattern.
- Reduce the oven heat to 350 degrees, and bake another 30 minutes.
- Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
- Take the cheesecake out of the oven and let it cool about 10 more minutes before cutting and serving.