Skip to main content
Publish date:

Kosher Baked Cheesy Vegetable Crocks Recipe

cheesy vegetable crocks

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
  • Prep Time
  • 4Servings


  • 4 celery stalks, chopped
  • 16 grape tomatoes, halved
  • 1 (15-ounce) can sweet yellow corn Niblets, drained
  • 4 scallions, diced
  • ½ teaspoon celery salt
  • ¼ teaspoon white pepper
  • 4 (1-ounce) garlic and herb soft cheese triangles
  • ½ cup plain yogurt
  • ¼ cup heavy cream
  • 4 tablespoons grated parmesan


  1. Preheat oven to 400℉.
  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 ℉ for 30 minutes until hot and cheese has formed a crust. Serve warm.