Zucchini Rice Torte Recipes

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.