Cheddar-Veggie Appetizer Torte

• 1-1/3 cups finely crushed multigrain crackers
• 1/4 cup butter, melted
• 2 cups shredded sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/2 cup sliced fresh mushrooms
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped sweet red pepper
• 1 tablespoon olive oil
• 1 carton (8 ounces) spreadable garlic and herb cream cheese
• 4 large eggs, lightly beaten
• 2 tablespoons crumbled cooked bacon
• 2 tablespoons grated Parmesan cheese

1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
2. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
3. Place pan on a
4. . Bake at 375u0b0 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

crackers, butter, cheddar cheese, zucchini, mushrooms, red onion, sweet red pepper, olive oil, garlic, eggs, bacon, parmesan cheese

Taken from www.tasteofhome.com/recipes/cheddar-veggie-appetizer-torte/ (may not work)