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Cheesy Zucchini & Yellow Squash Torta

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 3 Tbsp. olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 small zucchini, ‘salted and drained’, sliced
  • 1 small yellow squash, ‘salted and drained’, sliced
  • 2 ready-made pie crusts OR your own favorite home-made pie crust
  • 6 jumbo eggs, beaten
  • 1/2 cup ricotta cheese
  • 8 oz. shredded Italian 6-cheese blend
  • 4 oz. shredded sharp Cheddar cheese
  • 1/4 cup Parmigiano (Parmesan) cheese, freshly grated
  • 46 Tbsp. fresh-off-the-stem oregano….don’t use this much if dried (cut amount in half)
  • 1 tsp. salt


  1. Cut zucchini and yellow squash into thin 1/4″ slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.
  2. In a large frying pan, heat the olive oil and saute’ the onions for 3 – 4 minutes, then add the garlic and saute for another 2 minutes; stirring so that everything is sauteed nicely.
  3. Add the ‘salted and drained’ zucchini and yellow squash slices and cook for about 10 minutes, giving the mixture a stir now and then.
  4. In a large mixing bowl, combine the eggs, ricotta, salt, and fresh oregano.
  5. Add the zucchini-squash mixture to the large bowl of ingredients, and blend well, but gently.
  6. Mix in the cheeses.
  7. While the ingredients cook, prepare the torta dough:  if pressed for time, use 2 – 3 deep dish pie dough and press them together in a manner to line the baking dish.  Or simply use your favorite pie dough recipe.
  8. Pour the filling into the pie dough.
  9. Bake at 350 F degrees for 60 – 70 minutes.  Cover at all times with aluminium foil.  Bake for an additional 10 minutes if necessary.
  10. When finished baking, allow the torta to cool in the baking pan sitting on a wire rack.

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