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Baked Cheesy Vegetable Crocks

Baked Cheesy Vegetable Crocks


Prep Time: 12 minutes
Cook Time: 30 minutes
Chill Time: none
Yield: 4 servings

  • 4 celery stalks, chopped
  • 16 grape tomatoes, halved
  • 1 (15-ounce) can sweet yellow corn Niblets, drained
  • 4 scallions, diced
  • ½ teaspoon celery salt
  • ¼ teaspoon white pepper
  • 4 (1-ounce) garlic and herb soft cheese triangles
  • ½ cup plain yogurt
  • ¼ cup heavy cream
  • 4 tablespoons grated parmesan

1. Preheat oven to 400° F.
2. Evenly divide celery, tomatoes, corn and scallions among 4 7-ounce ramekins.
3. Sprinkle with celery salt and white pepper.
4. In a small bowl, mix cheese, yogurt and heavy cream until smooth; spoon 3 tablespoons of the mixture into each ramekin.
5. Top each dish with 1 tablespoon parmesan.
6. Bake, uncovered, at 400° for 30 minutes until hot and cheese has formed a crust. Serve warm.


You can serve these deliciously cheesy vegetable crocks straight out of the ramekins. It’s another Healthy Cooking adaptation.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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