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Easy cheesy vegetable torte

Amazing cheesy vegetable torte that feeds a crowd.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 12 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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
  • 2 Tbsp fresh basil chopped
  • 2 Tbsp fresh oregano chopped
  • 4 Tbsp Olive oil
  • 1 Tbsp salt
  • 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 1/2 tsp salt
  • 1/2 tsp Pepper
  • Butter to grease 9" Spring form pan

Equipment

  • 1 9" Springform pan
  • 1 Cookie Sheet

Method
 

Prepare vegetables
  1. 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.
  2. Place a rack over a cookie sheet and lay out all the vegetables. Roast in 375 degree oven for 30 minutes.
  3. Saute the rest of the vegetables
  4. 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.
  5. Add roasted vegetables to the frying pan and mix together.
Make filling
  1. 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.
  2. Add all the vegetables from the frying pan into the egg mixture.
  3. Butter 9" springform pan bottom and sides. Pour the entire mixture into the buttered springform pan.
  4. Place pan on a cookie sheet because the springform pan might leak. Bake in 375 degree oven for one hour.
  5. If the top starts browning too quickly cover with aluminum foil and bake for 10 or so minutes longer