Zucchini Torta

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

Yield8
Prep Time1 1⁄12 hours
RecipesZucchini

Description

This light egg dish features zucchini, garlic and onion, and is topped with Parmesan cheese and parsley. An easy brunch favorite, or pair it with a salad for a light supper.

Ingredients

  • 2 cups grated zucchini

  • 1/4 cup chopped red onion

  • 4 eggs

  • 2 crushed garlic cloves

  • 1/2 cup grated parmesan cheese

  • 1 cup dry bread crumbs

  • 2 teaspoons salt

  • 2 teaspoons ground black pepper

  • 1/2 cup vegetable oil

  • 2 teaspoons chopped parsley

Instructions

Preheat oven to 350°F.

In a nonstick pan over medium heat, saute zucchini and onions, until tender and moisture has evaporated, about 10 minutes. Set aside.

In a food processor, blend eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper, vegetable oil and parsley. Fold zucchini/onion mixture into egg batter. Pour into greased 9x13-inch baking dish. Bake 30 minutes or until firm, but NOT brown. Do not over bake. Serve at room temperature or chilled with a dollop of sour cream and capers on top if desired.

Variations: Cheddar cheese can also be added on top during final baking time. Bacon can be added to this recipe if desired by including 2 tablespoons cooked, and diced bacon with cooked zucchini.