"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Vegetable Cheesecake Recipe

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This recipe for Vegetable Cheesecake, by , is from The Mellott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianna Mellott
Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Saute: 3 T butter, 1 cup chopped onion, garlic and salt
Add 3 cups grated zuchinni - (squeezed & salted)
1 cup grated carrots
3 T. flour
1/2 tsp. basil
oregano
1/4 cup parsley
1T lemon juice
Remove from heat

Beat following together in a bowl:
3 cups ricotta cheese
1 cup grated mozerella cheese
4 eggs
1/2 cup parmesan cheese
pepper

Directions:
Directions:
Mix everything together.
Butter and bread crumb (3/4 cup) a 10 " spring form pan. Bake at 375 for 30 minutes. Decorate with tomato slices. Bake at 350 for 30 min. Leave in warm oven for 30 min. Cool 15 min.

Personal Notes:
Personal Notes:
Takes a while to make but it's REALLY good!

 

 

 

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