Zucchini Torta

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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.

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