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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Afay WEB
[email protected]This cheesecake is a delicious and unique way to enjoy your vegetables.
saim bhatti
[email protected]I love the combination of vegetables and cheese in this recipe. It's a perfect appetizer or main course.
Driss Driss
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
SajidAyoub Kandhro
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out. It was too runny.
Edgar Baez
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Glorious Ebubechukwu
[email protected]Overall, I thought this was a good recipe. It's a great way to use up leftover vegetables.
Charity Kure
[email protected]I had some trouble getting the cheesecake out of the pan. I think I'll use a springform pan next time.
Nikash Panta
[email protected]The crust was a little too thick for my liking, but the filling was delicious.
Okeke Chioma
[email protected]This cheesecake was a little too bland for my taste. I think I'll add some more herbs and spices next time.
Moorat Tv
[email protected]I love that this recipe uses fresh vegetables. It's a great way to get your daily dose of veggies.
Dj Raj
[email protected]This is a great recipe for a healthy and flavorful vegetarian dish.
super star video
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Shahidraza Rajput
[email protected]This recipe was easy to follow and the cheesecake turned out beautifully. I used a variety of vegetables, including zucchini, carrots, and bell peppers.
Nabbowa Lukia
[email protected]I'm not a big fan of vegetables, but this cheesecake was surprisingly delicious! The goat cheese and herbs really made it.
Danny Ncube
[email protected]This vegetable cheesecake was a hit at my dinner party! The flavors were so well-balanced and the texture was perfect. I will definitely be making this again.