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.