Ingredients
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
- 4 – 6 Tbsp. fresh-off-the-stem oregano….don’t use this much if dried (cut amount in half)
- 1 tsp. salt
Instructions
-
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.
- 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.
- Add the ‘salted and drained’ zucchini and yellow squash slices and cook for about 10 minutes, giving the mixture a stir now and then.
- In a large mixing bowl, combine the eggs, ricotta, salt, and fresh oregano.
- Add the zucchini-squash mixture to the large bowl of ingredients, and blend well, but gently.
- Mix in the cheeses.
- 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.
- Pour the filling into the pie dough.
- Bake at 350 F degrees for 60 – 70 minutes. Cover at all times with aluminium foil. Bake for an additional 10 minutes if necessary.
- When finished baking, allow the torta to cool in the baking pan sitting on a wire rack.
