Savory Zucchini Torta
📜 Collection: Unknown Two | ✍️ Attribution: Unknown | 📂 Category: Bread A simple and savory crustless pie made with grated zucchini, onion, and Parmesan cheese held together with a Bisquick batter. Perfect as a side dish, appetizer, or light lunch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | None | 8 Servings |
🔪 Key Equipment
- 9-inch Pyrex pie plate
- Clean kitchen towel
- Large mixing bowl
- Grater
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Zucchini | grated, squeezed dry |
| 1 Cup | Bisquick | baking mix |
| ½ Cup | Parmesan Cheese | grated |
| 1 Cup | Onion | chopped |
| 4 | Eggs | large, essential for binding |
| ¼ Cup | Oil | vegetable oil |
| 1 Tbsp | Parsley | chopped |
| To taste | Salt & Pepper |
For Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | Extra Parmesan Cheese & Paprika | for sprinkling |
Instructions
Preparation and Baking
- Preheat your oven to 350°F. Grease a 9-inch Pyrex pie plate.
- Place the 2 cups grated zucchini in a colander or clean kitchen towel and squeeze to remove excess water.
- In a large bowl, mix together the squeezed 2 cups grated zucchini, 1 cup Bisquick, ½ cup Parmesan cheese, 1 cup chopped onion, 4 eggs, ¼ cup oil, 1 tbsp parsley, and salt and pepper to taste.
- Pour the mixture into the prepared 9-inch Pyrex pie plate.
- Sprinkle the top with a little extra Parmesan cheese and a dash of paprika.
- Bake for 40 minutes, or until golden brown and a knife inserted near the center comes out clean.
💡 Make-Ahead & Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in a 350°F oven or toaster oven until warmed through to restore texture.
Original Recipe Scan
