Savory thyme zucchini

This zucchini and thyme cheesecake puts a twist on the classic, giving it a savory and classy vibe. It works great as a light main dish or starter and combines creamy cheese flavors with fresh zucchini and a hint of thyme.

This all came together one sunny day when my garden exploded with zucchinis. Since that off-the-cuff first go, it’s become the go-to dish when I have friends over for lunch outside.

Ingredients

• For the crunchy base
• 200 g crispbread crackers: go for something like Wasa for the best malty crunch
• 90 g butter: holds the crackers together and adds softness to the bottom layer

• For the filling
• 250 g ricotta: makes things airy and smooth
• 300 g soft cheese: use something like Philadelphia for that classic smooth, mild taste
• 3 eggs: these hold the whole thing together
• 2 small zucchinis: pick ones that are firm and little—they don’t have much water and pack more flavor
• 1 tablespoon olive oil: extra virgin is best for getting that fruity scent
• 2 sprigs fresh thyme: pinch them off the stem right before adding for the best aroma
• Salt and pepper: toss in as you like

Step-by-Step Directions

Get the oven ready

Set your oven at 150°C. This gentle heat helps everything cook evenly without the top browning too fast.

Make your crumb base

Blitz the crackers in a processor until they’re mostly crushed—leave some chunks to keep things interesting. Stir in the melted butter until it looks a bit crumbly but sticks together.

Press down the base

Tip this mix into your springform or square pan. Grab a glass with a flat bottom and press it down really well to get a solid crust. This stops it from crumbling later.

Get the zucchini ready

Give the zucchinis a good wash and grate them nice and fine. Warm up the olive oil in a pan then cook the zucchini at medium heat for 5 to 10 minutes until they've lost most of their water. You don't want soggy cheesecake.

Whip up the cheese mix

In a big bowl, whip the cheeses and eggs together until you get something creamy and a bit fluffy. Gently stir in the cooled zucchini and the thyme leaves. Add salt and pepper how you like.

Put together and bake

Pour this cheesy mix over the base in your pan, smoothing it out. Put it in the oven for exactly 50 minutes. The center should jiggle just a tad but not be liquid.

Let it cool off slowly

Turn off the oven, open the door a bit, and let it cool there. Move to room temp after. Chill like this helps stop big cracks on top from showing up.

Ready to eat

Run a thin knife around the edges to loosen before you try to remove it from the pan. Enjoy at room temp with some green salad drizzled with a light vinaigrette.

Honestly, thyme’s the real magic here—it takes this from a plain savory cake to something you remember. Even my picky father-in-law asked for the instructions after I served this to my family the first time.

Storage and Serving Tips

Will last in the fridge for up to three days if you keep it well wrapped. Take it out at least half an hour before you want to eat so it can lose that fridge chill—too cold and the thyme flavors don’t come through as much.

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Fun Twists

You could swap the zucchini out for roasted eggplant to get a cozier, fall vibe. Instead of ricotta, try soft goat cheese—gives it extra punch and pairs awesomely with thyme. A handful of chopped sun-dried tomatoes or black olives mixed in makes it more Mediterranean.

Pairings and Ideas

This savory cheesecake works great with a crisp white wine like Sauvignon or Sancerre. If you're putting together a light meal, pair it with a simple arugula salad, a splash of olive oil, and toasted pine nuts on top. You can also cut it up into bite-sized squares for easy party snacks or use it as a fun appetizer for fancier dinners.

Background and Where It Comes From

Cheesecake in the savory style is a modern take from its American sweet cousin, but it fits right in with Mediterranean cooking which is all about veggie and cheese pies. This particular version borrows from Provence, where thyme and zucchini are kitchen staples.

Pro Tips

• Let the cooked zucchini cool partway before you add it in—otherwise it could cook your eggs too soon
• Line your pan with parchment on the bottom before pressing in the crumb base if you want easy, flawless removal
• When you pull the cheesecake out, it should still have a little jiggle in the center—it’ll finish cooking with leftover heat

Frequently Asked Questions

→ What type of cream cheese works best?

Use Philadelphia cream cheese or a similar one based on your preference.

→ How do I make a crunchy base?

Crush crackers like Wasa into fine crumbs, mix with melted butter, and press into a pan to form the base.

→ Can I swap thyme for another herb?

Absolutely! Basil, chives, or any fresh herb you like will work just as well.

→ Can I make this ahead of time?

Yes, it can be made a day ahead and kept in the fridge. Let it sit out to reach room temperature before serving.

→ What pairs well with this cheesecake?

A light green salad with a lemony vinaigrette goes perfectly with this savory cheesecake.