Our vegetable garden has just exploded this year! With all the tomatoes and zucchini I knew I needed to make this easy cheesy vegetable torte recipe. I made this for my family and they literally scarfed down every single bit of it! My two older nephews who are currently living with us were even talking about it next day! That tells you how good it is! I combined a couple of recipes that I found on Pinterest to create it.
Vegetables mixed with eggs and cheese are always a favorite! Remember this tomato ricotta cheese tart? Or my savory puffy pancake recipe they are both amazing. If you like soups how about my easy carrot bisque soup.
Ingredients Needed
2 zucchini sliced and cut into small chunks
2 yellow squash sliced and cut into small chunks
1 red onion chopped into small pieces
2 large tomatoes chopped into chunks
4 Tbsp Olive oil
2 Tbsp fresh basil, chopped
1 Tbsp salt
2 Tbsp fresh oregano, chopped
2 Cloves of garlic, minced
7 Large eggs
1/4 C Cream cheese, softened
1/3 C Milk or cream
1/3 C Flour
1 C shredded Mozzarella
1 C Parmesan Cheese
1/2 tsp Pepper
1 1/2 tsp salt
Butter to grease 9″ Spring form pan
Prepare Zucchini and Yellow Squash
After you cut up the zucchini and yellow squash, place them in a colander and sprinkle with salt. The salt will cause the vegetables to release moisture.
Let sit for 30 minutes. Rinse all the zucchini and squash with water and pat dry with a paper towel.
Place a rack over a cookie sheet and lay out all the vegetables. Roast in 375 degree oven for 30 minutes.
Sauté the rest of the vegetables
In a hot frying pan with olive oil sauté chopped red onions for 2 minutes, add tomatoes, garlic and fresh herbs.
Sauté for 3 more minutes or until tomatoes are soft.
Add roasted vegetables to the frying pan and mix together.
Make easy cheese vegetable torte filling
In a medium sized bowl add softened cream cheese, 7 eggs, milk, flour, Mozzarella cheese, Parmesan cheese, salt and pepper. Mix well. You will notice little chunks of cream cheese but it will melt when the hot vegetables are added to the egg mixture.
Add all the vegetables from the frying pan into the egg mixture.
Butter 9″ springform pan bottom and sides. Pour the entire mixture into the buttered springform pan.
Place pan on a cookie sheet because the springform pan might leak.
Bake in 375 degree oven for one hour.
If the top starts browning too quickly cover with aluminum foil and bake for 10 or so minutes.
This will become one of your favorite dishes to make!
More Favorite Karins Kottage Recipes
Banana Cake with fresh flowers
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Pin For Later
Ingredients
Equipment
Method
- After you cut up the zucchini and yellow squash, place them in a colander and sprinkle with salt. The salt will cause the vegetables to release moisture. Let sit for 30 minutes. Rinse all the zucchini and squash with water and pat dry with a paper towel.
- Place a rack over a cookie sheet and lay out all the vegetables. Roast in 375 degree oven for 30 minutes.
- Saute the rest of the vegetables
- In a hot frying pan with olive oil sauté chopped red onions for 2 minutes, add tomatoes, garlic and fresh herbs. Sauté for 3 more minutes or until tomatoes are soft.
- Add roasted vegetables to the frying pan and mix together.
- In a medium sized bowl add softened cream cheese, 7 eggs, milk, flour, Mozzarella cheese, Parmesan cheese, salt and pepper. Mix well. You will notice little chunks of cream cheese but it will melt when the hot vegetables are added to the egg mixture.
- Add all the vegetables from the frying pan into the egg mixture.
- Butter 9″ springform pan bottom and sides. Pour the entire mixture into the buttered springform pan.
- Place pan on a cookie sheet because the springform pan might leak. Bake in 375 degree oven for one hour.
- If the top starts browning too quickly cover with aluminum foil and bake for 10 or so minutes longer
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