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:
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 1 medium carrot, grated (about 1/2 cup)
- 1 small zucchini, chopped (about 1 cup)
- 1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
- 4 eggs
- 2 cloves garlic, finely chopped
- 1/2 cup grated Parmesan or Romano cheese
- 1/2 cup dried bread crumbs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped flat-leaf parsley
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:
Per serving: 280 calories (170 from fat), 19g total fat, 5g saturated fat, 225mg cholesterol, 480mg sodium, 17g carbohydrates (3g dietary fiber, 3g sugar), 14g protein.
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.
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 1 medium carrot, grated (about 1/2 cup)
- 1 small zucchini, chopped (about 1 cup)
- 1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
- 4 eggs
- 2 cloves garlic, finely chopped
- 1/2 cup grated Parmesan or Romano cheese
- 1/2 cup dried bread crumbs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped flat-leaf parsley