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Zucchini and ricotta torta with mixed greens

Zucchini and ricotta torta with mixed greens

Soy-Free, Vegetarian

2 Servings, 580 Calories/Serving

45 Minutes

In Mexico, torta commonly means “sandwich,” but huevos en torta, a dreamy cross between a frittata and a crustless quiche, is worth getting to know. Ours consists of thin slices of sautéed zucchini, lightly bound in eggs with ricotta and Pecorino Romano. We love it alongside a green salad and a chilled glass of rosé.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 tablespoons bread crumbs
  • 1 to 2 shallots
  • 1 to 2 garlic cloves
  • 1½ pounds zucchini
  • 1 lemon
  • Fresh flat-leaf parsley
  • Fresh thyme
  • ¼ cup fresh ricotta
  • ¼ cup grated Pecorino Romano
  • 2 pasture-raised organic eggs
  • 1½ ounces almonds
  • 3 ounces mixed greens

Nutrition per serving

Calories: 580, Protein: 29 g, Total Fat: 40 g, Monounsaturated Fat: 7.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 255 mg, Sodium: 680 mg, Carbohydrates 34 g, Fiber: 9 g, Added Sugar: 0 g.
Contains: Milk, Eggs, Tree Nuts, Wheat

Instructions

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

Wash produce before use

1

Prep the baking dish and vegetables

Heat the oven to 375°F.
  • Butter or oil a baking dish and sprinkle to coat with half the bread crumbs.
  • Peel and thinly slice the shallot.
  • Finely chop the garlic.
  • Trim the ends from the zucchini; cut the zucchini into thin rounds.

2

Cook the zucchini

In a pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the shallot and garlic, season with salt, and cook, stirring a few times, until softened, 4 to 5 minutes. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. While the zucchini cooks, start the torta batter.

3

Prep the torta batter

  • Zest and juice the lemon.
  • Coarsely chop the parsley leaves.
  • Coarsely chop the thyme leaves.
  • Crack the eggs into a bowl and lightly beat them.
With a whisk or fork, beat the ricotta, pecorino, lemon zest, parsley, and thyme into the eggs. Fold in the zucchini mixture, and season generously with salt and pepper.

4

Bake the torta

Scrape the torta batter into the prepared baking dish; sprinkle with the remaining bread crumbs. Bake until the eggs are set and the top is browned, 25 to 30 minutes. Let rest for 5 minutes. While the torta bakes, make the mixed greens salad.

5

Make the salad

  • Coarsely chop the almonds.
In a bowl, combine 1 tablespoon lemon juice with 1 to 2 tablespoons oil. Season with salt and pepper. Add the mixed greens and toss to coat.

6

Serve

Transfer the torta and salad to individual plates. Garnish with the almonds and serve.