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July 30, 2017

Zucchini And Pesto Savory Cheesecake

Delicious Lunch or Light Dinner with a crunchy salad - or serve as a side dish

Zucchini and Pesto Savory Cheesecake is a rich, creamy and very filling savory dish. The Cheesecake is ideal to serve for lunch or as a light dinner with a crunchy salad.

Sliced into smaller portions, this Savory Cheesecake also makes a delicious side dish. I have served it all three ways and my family loves it any way served.

Served as a light dinner, in addition to one crunchy salad, I serve the Zucchini and Pesto Cheesecake with something like a Pork Chop, a Steak, crumbed Chicken or Seafood, and it goes well with all the meats or fish.

Delicious Lunch or Light Dinner with a crunchy salad - or serve as a side dish

I am fortunate to be home all day, therefore I can whip up one of these Savory Cheesecakes in the morning and we will enjoy it with only a salad at lunch time.

But, if you do not have the time to bake one of these in the morning for lunch, this is a make-ahead friendly recipe as well !  Or you can serve any leftovers the following day - simply let the Cheesecake cool completely, cover with cling wrap and keep in the refrigerator.

The Cheesecake is equally delicious served warm or cold - another addition to your next picnic, perhaps ?

I prefer a thick-ish crust with a Cheesecake containing this rich, creamy type of filling as the crust balances the filling nicely with every bite you have. If that is not something for you, half the recipe for the crust and you will have a thin, crisper crust, easily.

Do take care to not burn the piece of crust right at the top. Either place a piece of aluminum foil loosely over the Cheesecake whilst baking, or only spread the crust halfway up the dish.

Zucchini And Pesto Savory Cheesecake

Total Time: 1 Hour, 15 Minutes

Yield : 4 - 6 Servings


200 g Salted Cookies, crushed finely ( 7 oz )
1 1/2 cups Cheddar Cheese, grated finely
1/3 cup Butter, unsalted, melted

1 TB Olive Oil
3 Spring Onions, chopped
1 Red Bell Pepper, small, chopped
4 Zucchini, grated ( Baby Zucchini - each about 2-3 inches long )
250 g Cream Cheese, plain, softened ( 8 oz )
1 Egg, Extra-Large
1/4 cup Basil Pesto
2 TB Milk
1 TB Flour
1/2 cup Feta Cheese, crumbled
Salt and Black Pepper, to taste

Extra Chopped Spring Onion Greens, to garnish ( optional )


1.) Pre-heat the oven to 220 deg C (440 deg F) - spray a 20cm ( 8 inch ) pie dish with cooking oil.
2.) Combine the Salted Cookies, Cheddar and Butter - press into the prepared pie dish.
3.) Heat the Olive Oil in a medium saucepan - saute the Spring Onions and Red Bell Pepper until just soft - stir in the Zucchini and fry another minute - remove from heat.
4.) Beat together the Cream Cheese, Egg, Pesto and Milk - add the Flour and mix until well combined - pour mixture onto the crust.
5.) Sprinkle over the Feta Cheese and bake 20 minutes - lower the oven heat to 160 deg C ( 320 deg F ) - bake a further 30 - 35 minutes or until the Cheesecake has set.
( Place a piece of aluminum foil over the Cheesecake before baking to prevent the edges burning )

Cool slightly - Garnish with chopped Spring Onion Greens (if using) and serve warm or cold. Wrap any leftovers in cling wrap and keep in the refrigerator.

Delicious Lunch or Light Dinner with a crunchy salad - or serve as a side dish


Delicious Lunch or Light Dinner with a crunchy salad - or serve as a side dish

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