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.
Servings 2 serving
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
- 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
Prep the baking dish and vegetables:
- Heat the oven to 375°F
- Butter or oil an loaf pan or loaf pan sized baking dish and sprinkle to coat with half the bread crumbs
- Peel and thinly slice the shallot
- Finely chop the garlic
- Trim the ends from the zucchini; cut the zucchini into thin rounds
Cook the zucchini:
- 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
- Zest and juice the lemon
- Coarsely chop the parsley leaves
- Coarsely chop the thyme leaves
- Crack the eggs into a bowl and lightly beat them
- 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:
- 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:
- Coarsely chop the almonds
- 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:
- Transfer the torta and salad to individual plates. Garnish with the almonds and serve