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Zucchini and ricotta torta with mixed greens

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

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 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.
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