This Savory Zucchini Cheesecake is a delicious twist on a classic cheesecake, combining tender zucchini, creamy cheese, fresh herbs, and a buttery savory crust. Light, flavorful, and beautifully golden, it’s perfect for brunch, lunch, appetizers, or a light dinner. Easy to prepare and packed with fresh ingredients, this elegant savory cheesecake is sure to impress your guests.

Ingredients

For the crust:

• 1 ½ cups crushed crackers or breadcrumbs
• 4 tablespoons melted butter

For the filling:

• 2 medium zucchinis, grated
• 16 oz (450 g) cream cheese, softened
• 3 eggs
• 1 cup grated mozzarella
• ½ cup grated Parmesan
• 2 green onions, finely sliced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix crushed crackers and melted butter. Press into a greased 9-inch springform pan.
3. Bake the crust for 8 minutes and let cool.
4. Squeeze excess moisture from the grated zucchini.
5. In a large bowl, beat cream cheese until smooth.
6. Add eggs one at a time and mix well.
7. Stir in mozzarella, Parmesan, zucchini, green onions, parsley, garlic powder, salt, and pepper.
8. Pour filling over the crust.
9. Bake for 45–50 minutes until set and lightly golden.
10. Cool for 15 minutes before slicing.
11. Serve warm or chilled.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8