Cheesy and eggy, with a moist, spongy, cake-like texture, this is good as a main dish or alongside a stew or roast. I’ve taken the somewhat unusual step of draining the grated zucchini and onion, and when you see how much liquid drips out, you will understand why it is worth the time to do it. Gruyère, Swiss, or Parmesan cheese is ideal here, but I’ve also made this with leftover chunks and scraps of whatever cheeses I have on hand, and it always tastes good.

Zucchini-Parmesan Torta is a delicious and savory dish that showcases the natural flavors of zucchini and Parmesan cheese. This simple yet flavorful torta is made with grated zucchini and onion, combined with eggs, milk, flour, and a blend of grated cheese. The mixture is baked to perfection, resulting in a golden and lightly crispy exterior with a moist and flavorful interior. Whether served as a main course or a side dish, this zucchini-Parmesan torta is sure to impress with its rich and satisfying taste. It’s a wonderful way to enjoy the abundance of summer zucchini and a perfect addition to any meal or gathering.

Serves 6 as a main dish or 8 as a side dish

INGREDIENTS

• 1 pound zucchini, scrubbed, trimmed, and grated (about 4 cups)
• 1 medium onion, grated (about ½ cup)
• 1 teaspoon salt
• ⅓ cup unbleached all-purpose flour
• ½ teaspoon baking powder
• 3 large eggs
• ¾ cup whole milk
• 1 cup grated Gruyère, Emmentaler, or Parmigiano-Reggiano
• 1 teaspoon chopped fresh marjoram or thyme

INSTRUCTIONS

1. Place the zucchini and onion in a large strainer and toss them with the salt. Set the strainer over a bowl and let stand for 30 minutes.
2. Preheat the oven to 350°F. Butter and flour a 9- ×-9- ×-2-inch baking dish.
3. Place the drained vegetables in a kitchen towel and squeeze to remove the excess liquid. Discard the juices.
4. Stir together the flour and baking powder in a small bowl.
5. In a large bowl, whisk the eggs and milk together. Whisk in the flour mixture.
6. Stir in the vegetables, cheese, and marjoram. Scrape the mixture into the baking dish.
7. Bake for 40 minutes, or until a knife inserted in the center comes out clean.
8. Let cool for 10 minutes.
9. Cut the torta into squares and serve hot or at room temperature.

SERVING SUGGESTIONS:

• Serve the Zucchini-Parmesan Torta as a main course for a vegetarian lunch or dinner. Pair it with a fresh green salad or roasted vegetables for a complete meal.
• Cut the torta into smaller squares or slices and serve it as an appetizer or finger food at parties or gatherings.
• Serve the torta as a side dish alongside grilled meats or roasted chicken for a flavorful and hearty accompaniment.
• Enjoy the Zucchini-Parmesan Torta as a brunch dish by serving it with a side of crispy bacon or sausage and some fresh fruit.
• For a light lunch or snack, pack slices of the torta in lunchboxes or picnics and enjoy it on the go.
• Garnish the torta with some chopped fresh herbs, such as basil or parsley, for added freshness and visual appeal.
• Serve the torta hot or at room temperature, depending on your preference.
• Accompany the dish with a dollop of sour cream or Greek yogurt for a creamy and tangy element.
• Drizzle some balsamic glaze or reduction on top of the torta for an extra burst of flavor.
• Serve the torta with a side of marinara or tomato sauce for dipping, adding a touch of acidity and richness to each bite.