Neapolitan Vegetable Cheesecake

Serves: 8
Total Calories: 911


3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter
3 cloves garlic, finely minced
1 cup coarsely grated peas and carrots
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup packed chopped parsley
1 1/2 tablespoons lemon juice
4 eggs
3 cups ricotta cheese
1/2 pound mozzarella cheese, grated
3/4 cup grated Parmesan cheese, divided
salt to taste
freshly ground pepper to taste
1/3 cup fine bread crumbs
5 - 6 plum tomatoes, thinly sliced
rolled anchovy (optional)


Sprinkle grated zucchini with 1/2 teaspoon salt. Place in sieve and let drain 15 minutes. Squeeze out all moisture.

In large skillet combine onion, butter, and remaining 1/2 teaspoon salt. Sauté 3–4 minutes. Add zucchini, garlic, carrots, flour, basil, and oregano. Stir over medium heat 5–6 minutes. Remove from heat. Add parsley and lemon juice.

In large bowl combine eggs, ricotta, mozzarella, and 2/3 cup Parmesan cheese. Beat well. Add vegetable mixture and blend thoroughly. Stir in salt and pepper.

Butter a 10-inch springform pan and sprinkle a few bread crumbs on bottom. Pour mixture into pan. Bake uncovered in preheated 375° oven 30 minutes. Remove from oven. Decorate with tomato slices; dredge in remaining bread crumbs and optional anchovies. Sprinkle with remaining Parmesan cheese.

Reduce oven temperature to 350° and bake additional 30 minutes. Turn oven off, open door, and leave “cake” inside 15 minutes. Remove from oven. Cool on rack 10 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 911
Calories from Fat: 112

This Neapolitan Vegetable Cheesecake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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