A combination quiche and cheesecake, this vegetable cheesecake is a treat for a brunch or dairy luncheon. You can use regular or cherry tomatoes, whichever you prefer.
Savory Vegetable Cheesecake
Servings
6 Servings
Ingredients
- 3 cups coarsely grated zucchini
- 3 tablespoons butter
- 1 cup minced onion
- 2 teaspoons minced garlic
- 1 cup grated carrot
- 3 tablespoons flour
- ½ teaspoon each basil oregano
- ¼ cup packed freshly-minced parsley
- 1 tablespoon fresh lemon juice
- 3 cups ricotta or cottage cheese
- 1 cup grated mozzarella cheese
- ½ cup Parmesan cheese
- 4 large eggs
- Salt and pepper
- 2 medium tomatoes sliced into 8 wedges each
- 5-6 tablespoons bread crumbs
Instructions
- Preheat oven to 375.
- In a colander, set the zucchini, sprinkle lightly with salt and drain for 15 minutes. 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. Keep stirring and cook over medium heat for 8 to 10 minutes. Remove from heat and stir in parsley and lemon.
- In a large bowl, beat together cheeses and eggs (use an electric mixer if possible). Mix until very well blended.
- Add sautéed vegetables and mix well, seasoning to taste with pepper and more salt if necessary.
- Butter a 10-inch spring form pan. Sprinkle in 3-4 tablespoons of breadcrumbs, to coat the pan. Leave the excess crumbs on the bottom.
- Turn the batter into the pan. Bake uncovered at 375 for ½ hour.
- Dredge tomato pieces in the remaining breadcrumbs.
- Remove cheesecake from the oven and decorate top with tomatoes. Return cake to oven and reduce heat to 350. Bake an additional 30-40 minutes.
- Turn off oven, open the door and leave cake in there for 15 minutes.
- Let cool 10-15 minutes, out of the oven, and then serve.
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