Vegetable Cheesecake
From lacrenshaw 15 years ago
- 90 minutes to make
- Serves 8
From recipezaar via Irmgard ~ ~ ~ This "main-dish" cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest". It can be used as an appetizer as well as a main dish.
Ingredients
- 3 cups zucchini, grated shopping list
- 3 tablespoons unsalted butter shopping list
- 1 cup onion, minced shopping list
- 3 cloves garlic, crushed shopping list
- 1/2 teaspoon salt shopping list
- 1 cup carrot, grated shopping list
- 3 tablespoons flour shopping list
- 1/2 teaspoon basil shopping list
- 1/2 teaspoon oregano shopping list
- 1/4 cup fresh parsley, minced shopping list
- 1 tablespoon lemon juice shopping list
- 3 cups ricotta cheese shopping list
- 1 cup mozzarella cheese, grated shopping list
- 1/2 cup parmesan cheese, grated shopping list
- 4 large eggs shopping list
- Freshly ground pepper shopping list
- 2 medium tomatoes, quartered shopping list
- 3 to 4 tablespoons breadcrumbs shopping list
How to make it
- Preheat oven to 375 degrees F.
- Butter a 9" springform pan.
- Sprinkle pan with breadcrumbs.
- Set aside.
- Put grated zucchini in a colander, salt lightly and let sit for 15 minutes.
- Sqeeze out any excess moisture from the zucchini.
- Saute the onion in butter with 1/2 teaspoon salt.
- When onion start to become translucent, add carrots, garlic, zucchini, flour, basil and oregano.
- Cook over medium heat, stirring, for about 8 minutes.
- Remove from heat.
- Stir in parsley and lemon juice.
- Beat together the cheeses and eggs until well blended.
- When cheese/egg mixture is fluffy, fold in the veggies.
- Season to taste with black pepper.
- Pour mixture into prepared springform pan.
- Bake for 30 minutes.
- Remove from oven.
- Dredge tomatoes in breadcrumbs.
- Decorate the top of the cheesecake with the tomatoes.
- Reduce oven heat to 350 degrees F.
- Bake for another 30 minutes.
- Turn oven off BUT let cheesecake remain in oven for another 15 minutes.
- Remove from oven.
- Allow to cool about 10 minutes before cutting and serving.
People Who Like This Dish 4
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