Neopolitan Vegetable Cheesecake
CATEGORIES
INGREDIENTS
  • Servings: 8 - 10
  • 3 cups packed coarsely grated zucchini
  • 1 teaspoon salt, divided
  • 1 onion, chopped
  • 1 tablespoon butter or margarine
  • 1 cup coarsely grated carrots
  • 3 tablespoons flour
  • 3 teaspoons garlic, finely minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup packed chopped fresh parsley
  • 1 1/2 tablespoons lemon juice 4 eggs, slightly beaten
  • 3 cups ricotta cheese
  • 1 package (8 oz) mozzarella cheese, grated
  • 3/4 cut grated Parmesan cheese, divided
  • salt and freshly ground pepper to taste
  • 1/3 cup fine, dry breadcrumbs, divided
  • 4 plum tomatoes, thinly sliced
  • 1 can (2 oz) anchovy fillets, drained and rolled (optional)
DIRECTIONS
  1. Preheat oven to 375ºF. Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain. Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside. Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes. Add zucchini, carrots, flour, garlic, basil, and oregano. Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice. In the bowl of an electric mixer combine the eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese and beat well. Add vegetable mixture and salt and pepper to taste and mix in by hand, stirring until well blended. Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch spring form pan. Pour the vegetable mixture into pan. Bake for 30 minutes.
  2. Remove from oven. Dredge the plum tomato slices in remaining breadcrumbs. Garnish cheesecake with tomato slices and rolled anchovies. Sprinkle with remaining Parmesan cheese. Reduce heat to 350 and bake 30 minutes. Turn off oven, and open door; let cheesecake cool in oven 15 minutes. Remove from oven; cool on a wire rack 10 minutes.