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Savory Cheesecake with Roasted Vegetables

By Joy the Baker
  • 40 minutes
  • Serves

INGREDIENTS

2

heaping cups Carrots

1

Lemon

1

Mint, fresh

2

heaping cups Zucchini

3

Eggs, large

1

Black pepper, freshly cracked

1

Sea salt and freshly cracked black pepper

1

Olive oil

1/3 cup

Panko bread crumbs

1 tbsp

Butter, unsalted

8 oz

Cream cheese, full-fat

1 cup

Feta cheese

4 oz

Goat cheese