Zucchini and ricotta torta with field green salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Zucchini and ricotta torta with field green salad

Zucchini and ricotta torta with field green salad


2 Servings, 630 Calories/Serving

45 Minutes

This savory summer pie consists of thin slices of sautéed zucchini lightly bound in a batter of ricotta cheese and eggs. We love it with a fresh green salad and a well-chilled glass of rose.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons dried breadcrumbs
  • 1-2 shallots
  • 1 garlic clove
  • 1½ pounds zucchini
  • 1 lemon
  • Small bunch parsley
  • 2 sprigs fresh thyme
  • ¼ cup ricotta
  • ¼ cup pecorino
  • 2 eggs
  • 1½ ounces almonds
  • 3 ounces field greens

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the baking dish; cook the shallot and garlic

  • Heat the oven to 375°F.
  • Butter or oil a 9X5-inch baking dish and sprinkle with half the breadcrumbs to coat.
  • Peel and slice the shallot.
  • Finely chop the garlic.
In a 12-inch frying pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the shallots and the garlic and cook until tender, about 5 minutes.
  • Meanwhile prepare the zucchini.
  • Cut the zucchini into thin rounds.


Cook the zucchini

Add the zucchini to the pan with the shallots and garlic. Drizzle with oil, season with salt and pepper and cook, tossing occasionally, until the zucchini is tender and starting to brown, about 10 minutes.
Meanwhile, prepare the torta batter.


Prep the torta

  • Zest and juice the lemon.
  • Chop the parsley.
  • Strip the thyme leaves from the stems and chop the leaves.
In a mixing bowl, whisk the ricotta, pecorino, eggs, zest, parsley, and thyme. Season with salt and pepper. Add the zucchini and toss to coat.


Bake the torta

Transfer the torta batter to the prepared baking dish, sprinkle the remaining breadcrumbs on top, and bake until the top is well browned, about 30 minutes. Let rest for about 5 minutes before serving.


Make the vinaigrette.

In a small bowl, combine 1 tablespoon of the lemon juice with 1 or 2 tablespoons oil. Season with salt and pepper. Chop the almonds.


Toss the salad greens with the vinaigrette. Garnish with almonds. Transfer the torta to serving plates and serve the salad alongside.