Directions:
- Preheat oven to 350°; grease an 8-inch springform pan; dust with bread crumbs.
- In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
- Cook, stirring until softened, about 3 minutes; let cool.
- In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
- Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
- Place cheesecake pan in a larger pan filled with hot water 1 1/2 inches deep (if you think your springform pan will leak, wrap in foil before putting in the water bath).
- Bake 50 minutes in the water bath; remove from oven and cool.
- *Can substitute chopped basil for the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.52 Kcal (253 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 29.62mg | 10% | |
| Sodium | 81.09mg | 3% | |
| Potassium | 141.87mg | 3% | |
| Total Carbs | 2.75g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.42 Kcal (504 kJ) | ||
| Calories from fat | 77.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 7% | |
|---|---|---|---|
| Cholesterol | 58.95mg | 10% | |
| Sodium | 161.35mg | 3% | |
| Potassium | 282.3mg | 3% | |
| Total Carbs | 5.48g | 1% | |
| Sugars | 1.38g | 3% | |
| Dietary Fiber | 1.02g | 2% | |
| Protein | 6.06g | 6% | |
| Vitamin C | 22.4mg | 19% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 3.4mg | 9% | |
| Calcium | 123mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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