Best 4 Zucchini Torte Recipes

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**A Culinary Journey: Zucchini Torte and Beyond**

Discover a symphony of flavors with our Zucchini Torte, a delectable savory cake that captures the essence of summer's bounty. This versatile dish, bursting with the goodness of zucchini, Parmesan cheese, and aromatic herbs, is a delightful appetizer, brunch option, or light lunch.

Venture into a culinary adventure as we present a collection of irresistibly delicious recipes inspired by the Zucchini Torte. From the classic Zucchini Bread, a sweet treat perfect for breakfast or afternoon tea, to the tantalizing Zucchini Fritters, crispy on the outside and tender on the inside, our recipes offer a diverse range of culinary experiences.

Get ready to impress your family and friends with the Zucchini Pizza Crust, a healthier alternative to traditional pizza dough. And for a refreshing summer salad, try our Zucchini Ribbons with Lemon-Tahini Dressing, where the delicate zucchini ribbons dance in a zesty citrus dressing.

Enhance your culinary repertoire with our Zucchini Soup, a creamy and comforting dish that's perfect for cozy evenings. And don't miss our Zucchini Pasta, where tender zucchini and flavorful pesto come together in a harmonious embrace.

As you embark on this culinary journey, you'll discover endless possibilities to savor the goodness of zucchini in both sweet and savory creations. So, prepare to delight your taste buds and indulge in the culinary wonders that await you!

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE



Eggplant, Zucchini, Red Pepper, and Parmesan Torte image

Categories     Cheese     Vegetable     Appetizer     Bake     Parmesan     Eggplant     Bell Pepper     Zucchini     Spring     Summer     Gourmet

Yield Serves 6 to 8 as a main course or 10 as a side dish

Number Of Ingredients 15

2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Steps:

  • Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
  • Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
  • Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
  • Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
  • In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
  • Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
  • Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

ZUCCHINI TORTE



Zucchini Torte image

Made this for Sunday Breakfast, it can be prepared in advance and served at room temperature. Tingly on the palate! Cut in small wedges it could be served as an appetizer. From Mexican, Healthy Ways with a Favourite Cusine.

Provided by Derf2440

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/4 lbs zucchini
4 tablespoons vegetable oil
1 small onion
3 fresh jalapeno peppers, seeded and cut into strips
3 large eggs
1/2 cup self raising flour
1 cup grated monterey jack cheese or 1 cup mild cheddar cheese
1/2 teaspoon cayenne pepper
1 tablespoon butter
salt

Steps:

  • Preheat oven to 350°F.
  • Top and tail the zucchini, then slice them thinly.
  • Heat the oil in a large frying pan.
  • Add the zucchini and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown.
  • Using a slotted spoon, transfer them to a bowl.
  • Slice the onion and add it to the oil remaining in the pan, with most of the jalapeño strips, reserving some for the garnish.
  • Fry until the onions have softened and are golden.
  • Using a slotted spoon, add the onions and jalapeños to the zucchini.
  • Beat the eggs in a large bowl, add the self raising flour, cheese and cayenne.
  • Mix well, then stir in the zucchini mixture, with salt to taste.
  • Grease a 9-inch round shallow ovenproof dish with the butter.
  • Pour in the zucchini mixture and bake for 30 minutes until risen, firm to the touch and golden.
  • Allow to cool.
  • Serve the zucchini torte in thick wedges, garnished with the remaining jalapeño strips.
  • A tomato salad, sprinkled with chives, makes a colourful accompaniment.

ZUCCHINI RICE TORTE



Zucchini Rice Torte image

Make and share this Zucchini Rice Torte recipe from Food.com.

Provided by chia2160

Categories     Brown Rice

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 21

1/2 cup rye flour
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 cup butter, at room temperature
1/2 cup grated swiss cheese, at room temperature
8 slices bacon
2 cups thinly sliced zucchini
1/2 cup minced yellow onions or 1/2 cup white onion
2 cloves garlic, minced
1 cup frozen peas, thawed
6 eggs
1/2 cup buttermilk
1/2 cup plain yogurt or 1/2 cup sour cream
1 teaspoon salt
fresh ground pepper
1 teaspoon thyme
1/2 teaspoon sage
2 cups cooked brown rice
1 cup grated swiss cheese
hot sauce (optional)

Steps:

  • for the crust:.
  • Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
  • Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
  • Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
  • for the filling:.
  • In a large sauté pan, cook the bacon until crisp.
  • Remove bacon and drain on paper towels.
  • Crumble bacon into small pieces and set aside.
  • Pour off all but 2 tablespoons of the drippings and return pan to heat.
  • Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
  • Remove zucchini mixture from pan and allow to cool.
  • Preheat oven to 350ºF.
  • Beat eggs in a large bowl.
  • Add buttermilk, and remaining ingredients.
  • Mix well and pour mixture into the pastry shell.
  • Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
  • Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
  • Cut into wedges and serve warm or cold.
  • serve with hot sauce-optional.

Nutrition Facts : Calories 398.1, Fat 26, SaturatedFat 12.8, Cholesterol 180.6, Sodium 676.6, Carbohydrate 26.6, Fiber 2.8, Sugar 3.2, Protein 14.7

ZUCCHINI TORTE



ZUCCHINI TORTE image

Categories     Vegetable     Side     Bake

Yield 8 servings

Number Of Ingredients 6

6 cups diced zucchini
1 small onion
1 1/2 cups Bisquick
4 beaten eggs
1 1/2 cups grated cheddar 1/2 cup oil
salt, pepper, oregano to taste

Steps:

  • Chop onion and zucchini together. Mix in other ingredients. Pour into greased casserole or 9"x13" pan. Bake at 350° for 40 minutes or until brown. Good hot or cold, but better warm.

Tips:

  • For a crispier crust, pre-bake the zucchini crust for 10-15 minutes before adding the filling.
  • Use a variety of vegetables in the filling to add flavor and texture.
  • For a cheesy flavor, add grated Parmesan or cheddar cheese to the filling.
  • If you don't have a springform pan, you can use a 9-inch pie plate.
  • Serve the zucchini torte warm or at room temperature.

Conclusion:

Zucchini torte is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. With its golden brown crust and flavorful filling, it's sure to be a hit with everyone at your table. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, zucchini torte is a great choice. So next time you have a zucchini on hand, give this recipe a try!

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