Zucchini Torta

Have a bounty of zucchini from your garden? Try this delicious Italian-style baked omelet made with zucchini and seasoned with onion, garlic, fresh parsley and Parmesan cheese. This easy dish is sure to become a favorite entrée for brunch or supper.

Recipe Ingredients:

2 cups grated zucchini
1/4 cup chopped red or white onion
4 tablespoons butter - divided use
5 large eggs
2 cloves garlic, crushed (or 1/2 teaspoon granulated garlic or powder)
1/2 cup freshly grated Parmesan cheese
1 cup dry bread crumbs
1 teaspoon kosher or sea salt
1/4 to 1/2 teaspoon ground black pepper
2 teaspoons chopped fresh flat leaf parsley or 1 teaspoon dried
Sour cream for accompaniment (optional)

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. In a nonstick pan over medium heat melt the 4 tablespoons of butter, remove 2 tablespoons melted butter and place in a large mixing bowl; set aside. Sauté zucchini and onions in remaining butter until tender and moisture has evaporated, about 10 minutes. Set aside.
3. In the mixing bowl with the melted butter, add the eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper and parsley, and beat until well blended.
4. Fold the zucchini/onion mixture into the egg mixture and pour into a greased 9-inch round or square baking dish.
5. Bake in preheated oven for 30 minutes or until firm. Do not over bake.
6. Serve warm, at room temperature or chilled with a dollop of sour cream, if desired.

Makes 6 servings.

Variation Add-Ins:

• Add 1/2 cup shredded cheddar or Monterey Jack cheese at step 4, and sprinkle another 1/2 cup (or more) on top during the last 10 minutes baking time.
  
• Add 2 tablespoons cooked and crumbled bacon or 1/2 cup diced ham at step 4.
  
• Omit the flat leaf parsley and add 2 to 3 teaspoons fresh chopped basil and 1 to 2 tablespoons chopped sun-dried tomatoes.

Photograph courtesy of Sue Ramaley; copyright © 1999; property of CooksRecipes.com. See Terms of Use.