Zucchini And Pesto Savory Cheesecake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
This savory Zucchini and Pesto Cheesecake makes the most delicious Lunch or Light Dinner with a crunchy salad - or serve as a side dish
Course:
Appetizer, Lunch, Main Course
Servings: 6 Servings
Ingredients
- 200 g Salted Cookies (Saltines/TUC etc) crushed finely ( 7 oz )
- 1 1/2 cups Cheddar Cheese finely grated
- 1/3 cup Unsalted Butter melted
FILLING:
- 1 TB Olive Oil
- 3 Spring Onions chopped
- 1 Small Red Bell Pepper chopped
- 4 Baby Zucchini grated ( Baby Zucchini = each about 2-3 inches long )
- 250 g Cream Cheese plain, softened ( 8 oz )
- 1 Extra-Large Egg
- 1/4 cup Basil Pesto
- 2 TB Milk
- 1 TB Flour
- 1/2 cup Feta Cheese crumbled
- Salt and Black Pepper to taste
TO GARNISH (optional):
- Extra Chopped Spring Onion Greens
Instructions
-
Pre-heat the oven to 220 deg C (440 deg F) – spray a 20cm ( 8 inch ) pie dish with cooking oil
-
Combine the Salted Cookies, Cheddar and Butter – press into the prepared pie dish
FILLING:
-
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
-
Beat together the Cream Cheese, Egg, Pesto and Milk – add the Flour and mix until well combined – pour mixture onto the crust
-
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
Recipe Notes
Place a piece of aluminum foil over the Cheesecake before baking to prevent the edges burning