Asparagus and Zucchini Torta

Serves 4
Time 50 min

This dish of vegetables baked in an egg and cheese mixture is perfect for a spring brunch, light lunch or even dinner. The torta can be served hot or at room temperature, accompanied by a simple green salad.

Special Diets:

VegetarianVegetarian

Ingredients

    3 tablespoonsextra-virgin olive oil, divided, plus more for finishing
    1 mediumcarrot, grated (about 1/2 cup)
    1 smallzucchini, chopped (about 1 cup)
    1/2 poundasparagus, trimmed and cut into 1/2-inch pieces
    4eggs
    2 clovesgarlic, finely chopped
    1/2 cupgrated Parmesan or Romano cheese
    1/2 cupdried bread crumbs
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 tablespoonchopped flat-leaf parsley

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Method

Preheat the oven to 350°F.


Oil the bottom and sides of an 8-inch baking dish with 1 tablespoon of the oil; set aside.


Heat remaining 2 tablespoons oil in a large skillet over medium heat.


Add carrot and zucchini and cook, stirring often, until fragrant and starting to brown, about 5 minutes.


Add asparagus and cook until asparagus begins to soften, about 4 minutes.


Transfer vegetables to a large bowl and set aside.


In a second large bowl, whisk together eggs, garlic, cheese, bread crumbs, salt, pepper and parsley.


Pour egg mixture over the vegetable mixture and stir to combine.


Pour into prepared baking dish and bake until firm, 30 to 35 minutes.


Set aside to cool briefly, then slice and serve.

Nutritional Info

Serving Size

Calories

280

Total Fat

19g

Saturated Fat

5g

Cholesterol

225mg

Sodium

480mg

Total Carbohydrate

17g

Dietary Fiber

3g

Total Sugars

3g

Protein

14g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.