SAVORY VEGETABLE CHEESECAKE
This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.
Provided by Irmgard
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees farenheit.
- Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
- Put the grated zucchini into a colander.
- Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
- Saute the onions in butter with 1/2 t salt.
- When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
- Keep stirring and cook over medium heat for about 8 minutes.
- Remove from heat and stir in the parsley and lemon.
- Beat the cheeses and eggs together until well blended.
- (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
- Season to taste with black pepper.
- Pour the mixture into the springform pan.
- Bake uncovered for 30 minutes-- then pull it out for a minute.
- Remember those tomatoes?
- Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
- Reduce the oven heat to 350 degrees, and bake another 30 minutes.
- Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
- Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.
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eliza_plays uwu
[email protected]I'm giving this recipe 3 stars because it was easy to make and the flavors were good, but the crust was a bit too thick for my liking.
John Rowe
[email protected]I would not recommend this recipe to others.
Dana Mendez
[email protected]Overall, I wasn't impressed with this recipe.
Awais Pansota
[email protected]This recipe was a bit too time-consuming for me.
Nana Ama Tutu
[email protected]I found the crust to be too thick and dry.
M Bilal Akmal Rana
[email protected]This recipe was a bit too bland for my taste.
Imran Raja
[email protected]I'm not a big fan of savory cheesecakes, but this one was really good!
Nan Cherry
[email protected]This is a delicious and healthy recipe. I will definitely be making it again.
Pix Stick
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover vegetables.
Casey Walker
[email protected]This is a great way to get your kids to eat their vegetables.
Salman Amin Khan
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like.
Ali Shehzad
[email protected]This was so easy to make and it turned out so well! I'm definitely going to make it again.
abdulkader abdul khalek
[email protected]I made this for my family and they all loved it! Even my picky kids ate it all up.
Dipon Misty
[email protected]This is a great recipe for a light and flavorful lunch or dinner. I served it with a side salad and it was perfect.
Alfred Breidi
[email protected]I've never made a savory cheesecake before, but this recipe was easy to follow and turned out great! I used a variety of vegetables from my garden and it was delicious.
Sakib Kahan
[email protected]This savory vegetable cheesecake was a hit at my dinner party! The flavors were so well-balanced and the texture was perfect. I especially loved the addition of the roasted red peppers.