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Zucchini Ricotta Torta with Mixed Greens! (GF option!)

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. If you are living gluten free, please use GF bread crumbs.

Course Main Course
Cuisine American
Keyword easy brunch recipe, easy dinner recipe, gluten-free recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 5 hours 3 minutes
Servings 2 serving
Author Sun Basket Meals

Ingredients

  • 2 tablespoons butter to prep baking dish
  • 3 tablespoons olive oil divided (to prep pan and for salad dressing)
  • 2 tablespoons bread crumbs gluten free works great!
  • 1 to 2 shallots
  • 1 to 2 garlic cloves
  • 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
  • ounces almonds
  • 3 ounces mixed greens

Instructions

Prep the baking dish and vegetables:

  1. Heat the oven to 375°F
  2. Butter or oil an loaf pan or loaf pan sized baking dish and sprinkle to coat with half the bread crumbs
  3. Peel and thinly slice the shallot
  4. Finely chop the garlic
  5. Trim the ends from the zucchini; cut the zucchini into thin rounds

Cook the zucchini:

  1. 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

Prep the Torta Batter

  1. Zest and juice the lemon
  2. Coarsely chop the parsley leaves
  3. Coarsely chop the thyme leaves
  4. Crack the eggs into a bowl and lightly beat them
  5. 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

Bake the Torta:

  1. 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

Make the Salad:

  1. Coarsely chop the almonds
  2. 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

Serve:

  1. Transfer the torta and salad to individual plates. Garnish with the almonds and serve