Zucchini Torta Recipe

Name: Zucchini Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups zucchini grated; 1/4 cup red onion chopped; 4 eggs; 2 garlic cloves crushed; 1/2 cup grated Parmesan cheese; 1 cup dry bread crumbs; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 1/2 cup vegetable oil; 2 teaspoons chopped parsley

Servings: persons

2 cups zucchini grated
1/4 cup red onion chopped
4 eggs
2 garlic cloves crushed
1/2 cup grated Parmesan cheese
1 cup dry bread crumbs
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/2 cup vegetable oil
2 teaspoons chopped parsley

1
Preheat oven to 350 degrees.
2
In a nonstick pan over medium heat, saute zucchini and onions, until tender and moisture has evaporated, about 10 minutes. Set aside.
3
In a food processor, blend eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper, vegetable oil and parsley. Fold zucchini/onion mixture into egg batter.
4
Pour into greased 9- by 13-inch baking dish. Bake 30 minutes or until firm, but not brown. Do not over bake.
5
Serve at room temperature or chilled with a dollop of sour cream and capers on top if desired.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups zucchini grated, 1/4 cup red onion chopped, 4 eggs, 2 garlic cloves crushed, and more.

Yes, Zucchini Torta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Torta

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