Zucchini Ricotta Torta with Mixed Greens!

Looking to add more vegetables to your diet? Then this Zucchini Ricotta Torta from Sun Basket Meal delivery is for you! Packed with zucchini and served with mixed greens you will certainly meet your daily requirements of veggies. Full printable recipe below.
This recipe is brought to you by Sun Basket!

Zucchini Ricotta Torta with Mixed Greens!

What is a ‘Torta’?

In Mexico, torta commonly means “sandwich,” but huevos en torta, a dreamy cross between a frittata and a crustless quiche, is worth getting to know. Sun Basket’s version consists of thin slices of sautéed zucchini, lightly bound in eggs with ricotta and Pecorino Romano. I love it alongside a green salad. Just look at those crispy, cheesy edges! I use this recipe as a main course but it’s also a delicious vegetable side dish.

Zucchini Ricotta Torta with Mixed Greens!

 

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Zucchini Ricotta Torta with Mixed Greens!

 

The Recipe: Zucchini Ricotta Torta with Mixed Greens!

 

5.0 from 5 reviews
Zucchini Ricotta Torta with Mixed Greens!
 
Cook time
Total time
 
Author:
Recipe type: main course or side dish
Serves: 2
Ingredients
  • 2 tablespoons butter to prep baking dish
  • 3 tablespoons olive oil, divided (to prep pan and for salad dressing)
  • 2 tablespoons bread crumbs
  • 1 to 2 shallots
  • 1 to 2 garlic cloves
  • 1½ pounds zucchini
  • 1 lemon
  • 2 Tablespoons Fresh flat-leaf parsley
  • 2 sprigs Fresh thyme
  • ¼ cup fresh ricotta
  • ¼ cup grated Pecorino Romano
  • 2 pasture-raised organic eggs
  • 1½ ounces almonds
  • 3 ounces mixed greens
Instructions
  1. Prep the baking dish and vegetables:
  2. Heat the oven to 375°F
  3. Butter or oil an loaf pan or loaf pan sized baking dish and sprinkle to coat with half the bread crumbs
  4. Peel and thinly slice the shallot
  5. Finely chop the garlic
  6. Trim the ends from the zucchini; cut the zucchini into thin rounds
  7. Cook the zucchini:
  8. In a pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the shallot and garlic, season with salt, and cook, stirring a few times, until softened, 4 to 5 minutes. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. While the zucchini cooks, start the torta batter
  9. Prep the torta batter
  10. Zest and juice the lemon
  11. Coarsely chop the parsley leaves
  12. Coarsely chop the thyme leaves
  13. Crack the eggs into a bowl and lightly beat them
  14. With a whisk or fork, beat the ricotta, pecorino, lemon zest, parsley, and thyme into the eggs. Fold in the zucchini mixture, and season generously with salt and pepper
  15. Bake the torta:
  16. Scrape the torta batter into the prepared baking dish; sprinkle with the remaining bread crumbs Bake until the eggs are set and the top is browned, 25 to 30 minutes. Let rest for 5 minutes. While the torta bakes, make the mixed greens salad
  17. Make the salad
  18. Coarsely chop the almonds
  19. In a bowl, combine 1 tablespoon lemon juice with 1 to 2 tablespoons olive oil. Season with salt and pepper. Add the mixed greens and toss to coat
  20. Serve:
  21. Transfer the torta and salad to individual plates. Garnish with the almonds and serve

 

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17 thoughts on “Zucchini Ricotta Torta with Mixed Greens!

  1. What a great way to eat your veggies. I have heard of Sun Basket but never ordered from. I will have to check it out. That zucchini torte looks delicious and would be perfect on an Easter table.

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