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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Torte Recipe

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This recipe for Zucchini Torte is from Our Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
salt
1/2 teaspoon anise or fennel seed, crushed
6 tablespoons butter
2 cups grated monterey jack cheese
6 slices bacon
1 small onion, chopped
1 large clove garlic, minced
1 pound zucchini, sliced 1/4 inch thick
6 eggs
1 cup sour cream
1/2 teaspoon thyme
3/4 cup grated parmesan cheese
Directions:
Directions:
Mix flour, 1/2 tsp. salt and anise seed. Cut in butter. Mix in 1/2 cup jack cheese and work into dough. Press against bottom and 1 1/2 inches up sides of 8 inch springform pan. Prick with fork. Bake in 350º oven 15 minutes. Meanwhile, fry bacon until crisp. Drain. Discard all but 2 tbsp. bacon fat from pan. Add onion, garlic and zucchini to skillet. Saute over medium low heat, stirring often, about 10 minutes. Beat eggs with sour cream, thyme and 1 tsp. salt. Add zucchini mixture and remaining 1 1/2 cups jack cheese. Mix in parmesan cheese and crumbled bacon. Turn into baked crust. Bake in 350º oven for about 50 minutes or until top is golden and center is softly set. Let stand 5 minutes before removing pan sides. Serve warm.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Cathy Falk first made this for me over 35 years ago and it still is one of my favorites!

 

 

 

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