"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

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.

Dianna Mellott
Added: Thursday, August 2, 2007


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
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

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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