Recipe: Zucchini Torta NEW
I can’t really say this is a Zola original. I read a recipe by a woman named Kim Graber. She had submitted her idea to a website. Reading her zucchini pie recipe got me thinking. I decided that instead of a pie, mine would be baked in a square pan so you could serve it as a side dish with a grilled piece of meat. In this case, I grilled bratwurst (or “brats” as we say in Wisconsin). I changed a couple of ingredients but it’s pretty close to what Kim had in mind. I also decided there could be variations on a theme, so watch for my suggestions at the end of the recipe. These are the Zola originals. This could be your new, favorite way to “use up” your zucchini crop, or round out a great meal when you get a hankering like mine.
Serves 6 as a side dish
1-1/2 cups of grated zucchini (I use my mandolin on the shred setting. I get 2” long, very thin slivers this way). Don’t peel the zucchini. Leave in the vitamins!
¾ cup of buttermilk baking mix. I used Aunt Jemima Buttermilk Complete pancake mix. Worked great)
2 small chopped tomatoes (another garden staple)
1 cup of corn kernels. (Fresh, frozen or drained canned will work)
½ cup of diced onion
¾ cup of shredded Cheddar cheese
2 eggs beaten
1/8 tsp of cayenne (optional) or salt and pepper to taste
Preheat your oven to 350 degrees.
Lightly spray a 9” square baking pan.
In a medium bowl mix zucchini, baking mix, tomato, onion, cheese and eggs together. Break up the egg yolks as you begin to mix and just keep stirring until it’s all juicy and stirred. At first you’ll wonder what I forgot to add. You’ll think it needs water or milk or something. It doesn’t. Sprinkle the cayenne on top for a little zip or add salt and pepper and mix a bit more.
Bake at 350 degrees for 45 minutes or until it’s lightly tanned on the top and doesn’t jiggle around.
Add chopped red pepper bits or roasted red peppers instead of tomato. Add ½ tsp of Italian herb blend and change the cheese to mozzarella and you’ll have an Italian version.
To the main recipe add 2 Tbl. of drained, chopped green chilies from a can and you now have a Mexican version.
Change the cheese to Swiss and add a tsp of curry powder and you now have an Indian version.
Cut into large segments to serve 4 with a salad and you have a vegetarian dinner.
Add ¼ cup of green pepper bits and ½ cup of peas to the main recipe and you have a “garden version”.
Change the cheese to Gruyere, take out the corn, add a ½ cup of green onion instead of regular onion, a cup of diced asparagus and a ½ tsp of tarragon and you have a French version.
Cut into rectangle-shaped pieces. Serve warm.
Enjoy. Cheers! Zola
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