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3 cups grated zucchini
Preheat oven to 375°F.
Butter a 10" springform pan and sprinkle with bread crumbs. Set aside.
Put the grated zucchini into a colander. Salt lightly, and let it sit about 15 minutes, then squeeze out any excess moisture.
Sauté the onions in butter with 1/2 teaspoon 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.
Using a sturdy mixer, beat the cheeses and eggs together until well blended. 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.
Dredge the tomatoes in the bread crumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
Reduce the oven heat to 350°F 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.
Posted by Miriam Bloomberg
Nutritional Info Per Serving: N/A
3 tablespoons butter
1 cup minced onions
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrots
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
4 large eggs
fresh ground black pepper
2 medium tomatoes, sliced into rounds, then sliced in half
3-4 tablespoons bread crumbs