Best Zucchini Rice Torte 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.

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.

CHEESY RICE AND ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
• Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
• Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

CHEESY ZUCCHINI RICE CASSEROLE

Steps:

• Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.