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Zucchini Ricotta Torta

Zucchini Ricotta Torta

LindySez
Zucchini Ricotta Torta is perfect to serve alongside any simple meat, such as roast chicken or simply add a salad and make it a great meatless meal.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Egg Dishes, Other sides
Cuisine LindySez Fusion
Servings 4 serivings
Calories 275 kcal

Ingredients
  

  • 2 cups shredded zucchini use only the outside, not the seedy middle about 2 large zucchini
  • ¼ cup shredded onion
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped green onion white and green part ok, but all green make it more visually pretty
  • 1 teaspoon chopped fresh dill weed
  • 4 eggs lightly beaten
  • 1 cup good quality ricotta cheese
  • ½ cup grated parmesan cheese
  • ⅓ - ½ cup grated manchego cheese if you don't want to use manchego, sharp cheddar, Swiss, Gruyere, could be substituted
  • Salt and freshly ground pepper as needed

Instructions
 

  • In a sieve, toss the zucchini and onion with the salt. Let sit for ½ hour, then rinse and press all the water out as best you can. Wrap the zucchini mixture up in a clean tea towel and twist it until all the water you can extract is extracted. You want the zucchini mixture to be very dry.
    Heat the oven to 425 °F. 
  • In a mixing bowl, beat together the eggs with an electric mixer, add the ricotta and mix well; add the parmesan, manchego, parsley, green onions, dill, and the fully drained shredded zucchini/onion mixture. Mix well. 
  • Lightly oil or spray the bottom of 4 individual tart pans or an 8-inch pie plate. Divide the mixture between the pans (or put in the big pan) and place on a cookie sheet. (You can make this dish to this point and refrigerate, covered, until ready to bake. Uncover and let sit at room temperature for about 30 minutes before baking). Place in the oven and cook for 25 - 30 minutes, or until completely set, a toothpick stuck into the center should come out clean. Allow to sit for 5 minutes, remove from the pan or cut into wedges, and serve.

Nutrition

Serving: 1gSodium: 1005mgSugar: 3gFiber: 1gCholesterol: 226mgCalories: 275kcalPolyunsaturated Fat: 6gSaturated Fat: 9gFat: 17gProtein: 21gCarbohydrates: 10g
Keyword egg dish using zucchini, quiche, torta, zucchini ricotta egg dish
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