Festive Vegetable Cheesecake

Prepare this appetizer ahead of time; its very easy to reheat when ready to serve.

Serves: 18Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium

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Serves: 18

Ingredients

  • Nonstick cooking spray
  • 1 Tbsp. plain breadcrumbs
  • 1 Tbsp. canola oil
  • 1 cup zucchini, shredded
  • 1 cup carrots, shredded
  • 1⁄4 cup red peppers, chopped
  • 1 medium red onion, chopped
  • 2 packages (8 oz.) whipped cream cheese
  • 2 eggs
  • 1⁄2 cup low-fat sour cream
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄2 cup crumbled feta cheese
  • 1⁄2 cup fresh parsley, chopped
  • 4 Tbsp. minced garlic
  • 1⁄2 tsp. dried thyme

Directions

  • Preheat oven to 350°F.
  • Spray a deep-dish pie pan with nonstick cooking spray. Dust with breadcrumbs.
  • In a large skillet, heat oil on medium heat. Sauté the zucchini, carrots, peppers, and onion. Cook until softened. Allow to cool.
  • In a large mixing bowl, beat the cream cheese until fluffy.
  • Add eggs, sour cream, Parmesan cheese, feta, parsley, garlic, thyme, and vegetable mixture. Pour into the prepared pan.
  • Bake 45 minutes. Cool before serving.