Savory Vegetable Cheescake

• 3 cups packed coarsely grated zucchini
• 1 cup minced onions
• 3 Tablespoons butter
• 1 teaspoon salt
• 2-3 cloves garlic, crushed
• 1 cup grated carrots
• 3 Tablespoons flour
• 1/2 teaspoon basil
• 1/2 teaspon oregano
• 1/4 cups fresh parsley
• 1 Tablespoon fresh lemon juice
• 3 cups ricotta cheese or well drained cottage cheese
• 1 cup packed grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• ground pepper to taste
• 2 medium tomatoes, sliced into rounds, then halves
• 3-4 tablespoons fine bread crumbs

1. 1. Set the grated zucchini in a colander over a sink or bowl. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.
2. 2. In a large, heavy skillet, saute onions in butter with salt. After several minutes, add garlic, carrots, zucchini, flour and herbs. Keep stirring and cook over medium heat 8 to 10 minutes. Remove from heat. Stir in parsley and lemon juice.
3. 3. Beat together cheeses and eggs (the best result comes from using an electric mixer at high speed) until well blended. Add the sauteed vegetables and mix well. Season with black pepper, and salt if needed.
4. 4. Turn into greased 10 inch springform pan. Bake uncovered 30 minutes at 375u0b0
5. Then interrupt its baking experience momentarily to decorate top with tomate halves dipped in crumbs.
6. 5. Return cake to the oven, reduce heat to 350u0b0 and bake another 30 minutes. Turn off the oven, open the door and leave the cake in there for 15 additional minutes. Then let it cool 10 to 15 minutes ore out of the oven before cutting and serving.

zucchini, onions, butter, salt, garlic, carrots, flour, basil, oregano, fresh parsley, lemon juice, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, ground pepper, tomatoes, bread crumbs

Taken from www.epicurious.com/recipes/member/views/savory-vegetable-cheescake-50061643 (may not work)