Zucchini Torta

No ratings yet

Zucchini Torta

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.
Servings 8


  • 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


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.