Zucchini Spring/Summer Torte


  • 2 Tablespoons of salted butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 Tablespoons chopped parsley, flat or curly
  • pinch of salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fresh (preferred) basil leaves
  • 1/4 teaspoon of Italian seasoning
  • 2 eggs, well beaten
  • 1 cup of ricotta cheese
  • 2 cups shredded Muenster or mozzarella cheese
  • 1 store pie dough or make your own pie dough recipe


Heat oven to 375 degrees. In a skillet, melt butter over medium heat. Add zucchini (in small batches) and onion; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley, salt, pepper garlic powder, basil and Italian seasoning.

In a large bowl, mix eggs, ricotta & cheese choice, add cooked vegetable mixture; stir gently to mix.

Place pie dough in an ungreased pie pan or 8 X 12 pan. Press over bottom and up sides to form crust. Par bake for approx. 10 minutes. Pour egg mixture evenly into crust-lined pie plate. Bake approx. 20 minutes, until knife comes out clean. Let cool for approx. 10 minutes.

Enjoy! This makes a great dish or can even be substituted as a mean with a great salad.

If necessary, cover edges of crust with strips of foil during last 10 minutes of baking to prevent excessive browning.

Buno Appettio, I hope you feel the LOVE! Ciao!

Jill Bacus owner/chef at Ciao!