Courgette savory cheesecake

Ingredients

• 250 gr. crackers
• 100 gr. butter
• 250 gr. cream cheese
• 250 gr. feta cheese
• 50 gr. dried tomatoes in olive oil
• 6/7 courgettes
• 1 onion
• 200 gr. grated parmesan cheese
• 4 eggs
• 2 egg white
• extra-virgin olive oil
• salt and pepper

Wash the courgettes and cut them in very thin slices. In a big pan, heat the olive oil with the onion, and let it fry for a few minutes - until the onion becomes transparent - then add the courgettes, salt and pepper and cook until done. In another pan, melt the butter and let it cool down. 

Blend the crackers in a food processor, place them into a bowl, add the melted butter, the grated parmesan cheese and the egg whites and mix by hand until well blended. Transfer the dough into a 26cm baking tray, which has been covered with wet baking paper, level and press it a bit. Let it rest for approx. 1hr in the fridge. In a bowl, mix thoroughly the dried tomatoes (cut in small pieces), the cream cheese, the feta, the remaining grated parmesan and the 4 eggs. Add the courgettes previously cooked and stir well. Pour the mixture over the base prepared before. Bake in pre-heated oven at 180°C for approx 30/40 minutes. Serve lukewarm.