Vegetarian

Torte di Zucchini is for Dinner.

Torte di Zucchini takes several minutes to prepare.

Torte di Zucchini takes several minutes to cook.

Torte di Zucchini makes 16 servings.

The ingredients for Torte di Zucchini are:

6 c. zucchinis, cut into 1? cubes
4 c. yellow squash, cut into 1? cubes
2 c. onions, chopped
4 c. tomatoes, chopped
2 Tbsp. minced garlic
1/2 c. chopped fresh herbs (basil, oregano, parsley, thyme, your choice) If using dried herbs, use MUCH less!
6 eggs
3 c. part-skim grated cheese (Parmesan, Romano, Mozzarella, your choice)
2 c. breadcrumbs (any kind work)
1 Tbsp. Olive oil
Salt/Pepper

Optional additions:
1 green bell pepper
1 medium eggplant
Handful of sliced mushrooms

Here is how you make Torte di Zucchini:

1) Layer the zucchini and squash into a colander in the sink. Sprinkle each layer with salt, then add more and salt again. When all the squash is salted, cover with a plate and put some weight on top of the plate to press moisture out and set aside. 2) Saute onions in 1 Tbsp. olive oil until soft, then add the tomatoes and garlic, and, if you like, some mushrooms, green pepper, and/or eggplant (remember to add the calories!). Simmer, covered, until most of the water is cooked out of the veggies. Add chopped herbs of your choosing and black pepper - no salt. 3) Stir and divide onion mixture into 2 pots. Add squash and zucchini, dividing between the two pots. Cover and cook both pots on medium for 30-45 minutes. Let the pots cool. There should be about 8 cups cooked mix from EACH pot. 4) For 8 cups cooked mix,?lightly beat 3 eggs and stir in 1 c. of grated cheese. Stir egg/cheese lightly into COOLED zucchini mix. Repeat for other 8 c. cooked mix.5) Prepare two 9?x13? pans by greasing and sprinkling with 1/2 c. dry bread crumbs each. Pour zucchini/egg mixture into pans evenly and sprinkle generously with a mix of 1/2 c. bread crumbs and 1/2 c. of grated cheese each.6) Bake together covered for 60-75 minutes at 350 deg. Uncover for last 15-20 minutes. I bake until the edges come away from the sides and top is nice and brown. You can check if the inside is still wet by using a knife to look in the middle. Cook thoroughly!7) We like to let it cool to at least room temp. If this is overnight, you should refrigerate it, but take it out a while before serving.This recipe makes 2 tortes, with 8 servings per torte. We enjoy one for dinner and we freeze one for a future meal or share with a friend or neighbor!Number of Servings: 16Recipe submitted by SparkPeople user VIELAVESTA.

The nutritional information for Torte di Zucchini is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 233.1

• Total Fat: 10.5 g
• Cholesterol: 104.4 mg
• Sodium: 328.2 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.8 g
• Protein: 16.0 g

Torte di Zucchini is Italian cuisine.

The dietary needs meet for Torte di Zucchini is Vegetarian