Zucchini and feta cheesecake

Savory Zucchini and Feta Cheesecake: A Versatile Delicacy for Any Occasion

Get ready to discover a unique recipe that combines the fresh taste of vegetables with the creaminess of cheese, resulting in a savory cheesecake with zucchini and feta. This dish is not just a delicious appetizer but also a wonderful side dish or even a hearty main course. Whether you serve it at a festive meal or simply want to treat yourself to something special, this cheesecake will delight your senses!

Preparation Time
- Preparation time: 20 minutes
- Baking time: 75 minutes
- Total time: 95 minutes
- Servings: 8

Ingredients
For this zucchini and feta cheesecake, you will need the following ingredients:

- 2 cups of peeled, washed, and chopped zucchini (about 300 g)
- 1 teaspoon of fine salt
- 2 and a half cups of crumbled feta cheese (about 400 g)
- 1/2 cup of grated Parmesan cheese (about 50 g)
- 2 medium onions, finely chopped
- 2 cloves of garlic, crushed
- 1/2 cup of fresh parsley, finely chopped
- Zest of one lemon (about 1 tablespoon)
- 2 large eggs, well beaten

Step-by-Step Instructions

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius (medium heat). This step is essential to ensure even baking of the cheesecake.

2. Prepare the zucchini: In a bowl, sprinkle the chopped zucchini with a teaspoon of salt. Let them sit for 10-15 minutes. This will help remove excess water from the zucchini, preventing a soggy cheesecake. After they have sat, gently press them with a kitchen towel to absorb the liquid.

3. Mix the ingredients: In a large bowl, combine the crumbled feta cheese, grated Parmesan, chopped onion, crushed garlic, chopped parsley, and lemon zest. Mix well until you achieve a homogeneous mixture.

4. Add the eggs: Beat the eggs in another bowl and incorporate them into the cheese and vegetable mixture. Make sure the eggs are well integrated so that the cheesecake is firm and does not crumble when cut.

5. Incorporate the zucchini: Add the drained zucchini to the cheese mixture and gently mix to avoid crushing them. They will add a pleasant texture and fresh taste.

6. Prepare the baking dish: Grease a tart pan or a cake tin with butter and line it with parchment paper. This step will make it easier to remove the cheesecake after baking.

7. Pour the mixture: Pour the mixture into the prepared dish and level the surface with a spatula.

8. Bake the cheesecake: Place the dish in the preheated oven and let it bake for 60 minutes. Check occasionally. The cheesecake is done when it is firm at the edges but slightly soft in the center.

9. Add the feta: About 15 minutes before the baking is finished, remove the cheesecake from the oven and sprinkle the remaining feta cheese on top. This will add a crispy and flavorful layer.

10. Finalize: Let the cheesecake cool in the pan for 10 minutes, then transfer it to a cooling rack. You can serve it warm or cold, depending on your preference.

Serving Suggestions
This zucchini and feta cheesecake pairs perfectly with a fresh green salad, a yogurt sauce with dill, or even a tomato salsa. It can be enjoyed at parties or as a light lunch.

Variations and Tips
- Vegetarian option: This recipe is already vegetarian, but you can add other vegetables like bell peppers or spinach for more color and nutrients.
- Dairy-free: You can use vegan cheese or crumbled tofu for a dairy-free version.
- Spices: Add a pinch of nutmeg or cayenne pepper for an extra kick of flavor.

Nutritional Benefits
This cheesecake is rich in protein due to the cheese and eggs, while the zucchini provides a significant amount of fiber and vitamins. It is a healthy option that can be integrated into your daily diet.

Frequently Asked Questions
- Can I use frozen zucchini? While it is recommended to use fresh zucchini for optimal texture, you can use frozen zucchini, but make sure to thaw and dry them well.
- Can it be prepared in advance? Yes, this cheesecake can be made a day ahead and stored in the refrigerator. Warm it slightly in the oven before serving to restore its creamy texture.

Calories
A serving of this cheesecake contains approximately 250-300 calories, depending on the ingredients used. It is an excellent choice for those who want to enjoy a tasty dish without compromising their dietary plan.

A Personal Note
This zucchini and feta cheesecake recipe has quickly become a favorite in my family, being a versatile dish that can be adapted depending on the season. I remember how, on a hot summer day, I served this cheesecake at a garden party, alongside a refreshing lemonade. It was appreciated by all the guests, and since then, I have frequently included it in our menu.

I wish you much success in making this delicious cheesecake! Enjoy your meal!