Best Zucchini Rice Torta Squares Recipes

ZUCCHINI RICE TORTE

Steps:

• for the crust:.
• Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
• Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
• Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
• for the filling:.
• In a large sauté pan, cook the bacon until crisp.
• Remove bacon and drain on paper towels.
• Crumble bacon into small pieces and set aside.
• Pour off all but 2 tablespoons of the drippings and return pan to heat.
• Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
• Remove zucchini mixture from pan and allow to cool.
• Preheat oven to 350ºF.
• Beat eggs in a large bowl.
• Add buttermilk, and remaining ingredients.
• Mix well and pour mixture into the pastry shell.
• Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
• Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
• Cut into wedges and serve warm or cold.
• serve with hot sauce-optional.

TORTA DI RISO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
• Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
• Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

ZUCCHINI TORTE

Steps:

• Preheat oven to 350°F.
• Top and tail the zucchini, then slice them thinly.
• Heat the oil in a large frying pan.
• Add the zucchini and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown.
• Using a slotted spoon, transfer them to a bowl.
• Slice the onion and add it to the oil remaining in the pan, with most of the jalapeño strips, reserving some for the garnish.
• Fry until the onions have softened and are golden.
• Using a slotted spoon, add the onions and jalapeños to the zucchini.
• Beat the eggs in a large bowl, add the self raising flour, cheese and cayenne.
• Mix well, then stir in the zucchini mixture, with salt to taste.
• Grease a 9-inch round shallow ovenproof dish with the butter.
• Pour in the zucchini mixture and bake for 30 minutes until risen, firm to the touch and golden.
• Allow to cool.
• Serve the zucchini torte in thick wedges, garnished with the remaining jalapeño strips.
• A tomato salad, sprinkled with chives, makes a colourful accompaniment.