Vegetable Cheesecake

Vegetable Cheesecake
(Adapted from The Enchanted Broccoli Forest)
Yield 1 9-inch savoury cheesecake

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4 zucchini, peeled and grated
Pinch of salt
1 tbsp olive oil
1 large onion, minced
2 medium carrots, grated
2 tbsp flour
1 tsp dried basil
1/2 tsp dried oregano
1/8 tsp dried thyme
2 garlic cloves, minced
1 tbsp lemon juice
3 cups Ricotta
1 cup grated Mozzarella
1/2 cup grated Parmesan
3 beaten eggs
2 tomatoes, sliced into "D" shapes
4 tbsp bread crumbs


1. Place the grated zucchini in a colander and sprinkle lightly with salt. Let it sit for 15 minutes, then drain out excess moisture.

2. Preheat the oven to 375 F. Lightly oil the bottom of a 9-inch springform pan.

3. Heat 1 tbsp olive oil in a deep pan. Add the onion. Sprinkle salt on top and let sauté about 5 minutes. Add the zucchini, carrot, flour and dried herbs; cook over medium heat, stirring frequently for about 5 minutes.

4. Remove from heat. Add the garlic and lemon juice and stir well.

5. Place the cheeses and eggs in a large bowl and beat for about a minute. Add the veggie mix and mix well. Season with S&P if desired.

6. Transfer the mixture to the springform pan. Arrange your "D" shaped tomatoes over the top and sprinkle with breadcrumbs.

7. Bake for 50 minutes. Let cool for 20 minutes before removing the sides of the pan.

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