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.
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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!

Print
Zucchini Ricotta Torta with Mixed Greens! (GF option!)
Prep Time
5 mins
Cook Time
25 mins
Total Time
5 hrs 3 mins
 

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
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
  • 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:
  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

 

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