Tuscan Cheese Tortas

Cooking & Recipes


Kathy Lee, Valley Center, California


9 to 10 dozen.


3 tablespoons olive oil
1/2 cup diced red onion
1 clove garlic, minced
1/4 cup chopped sun-dried tomatoes (not in oil), softened in
2-1/2 cups grated zucchini
5 large eggs, lightly beaten
1/3 cup dry, Italian-bread crumbs
1 teaspoon dried oregano
1/4 cup chopped fresh basil
1-1/2 cups grated cheddar cheese
1-1/2 cups grated Jack cheese
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
pepper, to taste
1/4 cup toasted sesame seeds


Heat oil in a large frying pan over medium-high heat. Add onion, garlic, and tomatoes; cook, stirring, for about 3 minutes. Add zucchini and cook until crisp-tender, about 3 minutes, and remove from heat. In a large bowl, blend eggs, bread crumbs, oregano, basil, cheeses, salt, pepper, and the zucchini mixture. Spread in a greased 9x13-inch baking pan. Sprinkle with sesame seeds. Bake in a preheated 325 degrees F oven for 30 minutes, or until set when lightly touched in the center. Cool on a rack for 15 minutes. Cut into 1-inch squares and serve warm or at room temperature. Can also be refrigerated and served cold.


Preparation Method

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