Zucchini Torte
Savor the flavors of summer with this irresistible Zucchini Torte, a savory masterpiece that combines tender sautéed zucchini, creamy egg custard, and a flaky pie crust. Packed with vibrant ingredients like fresh basil, tangy Parmesan, and melty mozzarella, this recipe elevates simple comfort food to elegant dining. Perfectly spiced with shallots, black pepper, and a touch of olive oil, the torte bakes to golden perfection, offering a delightful blend of textures in every bite. Ideal for brunch, lunch, or a light dinner, this 9-inch torte is a show-stopping dish that serves six and is ready in just over an hour. Whether you're using homegrown zucchini or store-bought, this torte is the ultimate way to highlight garden-fresh produce.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Shallot
- 1 tablespoon Butter
- 3 large Eggs
- 0.5 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh basil, chopped
- 1 9-inch Pie crust, store-bought or homemade
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini into even rounds using a sharp knife or mandoline. Sprinkle the zucchini slices with 1/2 teaspoon of salt, toss to combine, and place them in a colander to release excess moisture while preparing other ingredients.
Finely chop the shallot. Set aside.
In a medium skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
Gently pat dry the zucchini slices with a paper towel to remove moisture. Add the zucchini to the skillet and sauté for 5-6 minutes until slightly tender. Sprinkle with black pepper and the remaining 1/2 teaspoon of salt. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in 1/2 cup of grated Parmesan cheese, the shredded mozzarella cheese, and the chopped basil.
Roll out your pie crust (if homemade) and fit it into a 9-inch pie or tart pan. Trim off any excess edges. Prick the bottom of the crust with a fork.
Layer the sautéed zucchini evenly into the prepared crust. Pour the egg and cheese mixture over the zucchini, spreading it evenly.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
Place the torte in the preheated oven and bake for 35-40 minutes or until the filling is set and the top is golden brown.
Allow the zucchini torte to cool for 5-10 minutes before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
