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.

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.

• 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.

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.

• 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.

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