Ingredients
1-1/3 cups finely crushed multigrain crackers1/4 cup butter, melted2 cups shredded sharp cheddar cheese1 small zucchini, finely chopped1/2 cup sliced fresh mushrooms1/3 cup finely chopped red onion1/4 cup finely chopped sweet red pepper1 tablespoon olive oil1 carton (8 ounces) spreadable garlic and herb cream cheese4 large eggs, lightly beaten2 tablespoons crumbled cooked bacon2 tablespoons grated Parmesan cheese
Preparation
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
