Vegetable Cheesecake

4 cups zucchini, grated

1/2 teaspoon salt

3/4 pounds margarine

1-1/2 cups onions, chopped

4 Cloves garlic, mashed, then chopped

1 cup carrot grated

1 cup purple cabbage, grated

3 tablespoons flour

1/2 teaspoon basil1

1/2 teaspoon oregano

1 teaspoon thyme

1 cup fresh parsley, chopped

1 tablespoon lemon juice

3 cups ricotta cheese

8 ounces, Neufchatel cream cheese cubed

1/2 cup mozzarella cheese, grated

1/2 cup Parmesan cheese

4 large eggs

1/2 teaspoon cayenne pepper

2 medium tomatoes, sliced thinly

Special utensils: Spring from 10 inch pan, electric mixer

Preheat oven to 375F. Saute onions in margarine with salt. When onions are translucent, add garlic, carrots, cabbage, zucchini flour and herbs. Cook over medium heat, stirring for 8 minutes. Stir in parsley and lemon. Beat cheeses and eggs until well blended. Mix in sauteed vegetables. Season with cayenne to taste. Pour into spring from pan (with a handful of Italian bread crumbs sprinkled onto the bottom). Bake 30 minutes; cover top with tomato slices. Return, reducing heat to 350F another 30 minutes. Turn off oven. Let cool in oven 30 minutes before cutting and serving. Cut into 8 slices. Serve with sauce piquante as a side condiment.

Serves 8.

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Cajun Country -- New Iberia, Louisiana