Easy Cheesy Vegetable Torte Recipe

Name: Easy Cheesy Vegetable Torte Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 90 min
Yield: 12
Ingredients: 2 zucchini sliced and cut into small chunks; 2 yellow squash sliced and cut into small chunks; 1 red onion chopped into small pieces; 2 large tomatoes chopped into chunks; 2 Tbsp fresh basil chopped; 2 Tbsp fresh oregano chopped; 4 Tbsp Olive oil; 1 Tbsp salt; 2 Cloves of garlic minced; 7 Large eggs; 1/4 C Cream cheese softened; 1/3 C Milk or cream; 1/3 C Flour; 1 C Shredded Mozzarella; 1 C Parmesan Cheese; 1 1/2 tsp salt; 1/2 tsp Pepper; Butter to grease 9″ Spring form pan

by Karins Kottage

12 servings

1 hr 30 min

Our vegetable garden has just exploded this year! With all the tomatoes and zucchini I knew I needed to make this easy cheesy vegetable torte recipe. I made this for my family and they literally scarfed down every single bit of it! My two older nephews who are currently living with us were even talking about it next day! That tells you how good it is! I combined a couple of recipes that I found on Pinterest to create it.

Vegetables mixed with eggs and cheese are always a favorite! Remember this tomato ricotta cheese tart? Or my savory puffy pancake recipe they are both amazing. If you like soups how about my easy carrot bisque soup.

Ingredients Needed

2 zucchini sliced and cut into small chunks

2 yellow squash sliced and cut into small chunks

1 red onion chopped into small pieces

2 large tomatoes chopped into chunks

4 Tbsp Olive oil

2 Tbsp fresh basil, chopped

1 Tbsp salt

2 Tbsp fresh oregano, chopped

2 Cloves of garlic, minced

7 Large eggs

1/4 C Cream cheese, softened

1/3 C Milk or cream

1/3 C Flour

1 C shredded Mozzarella

1 C Parmesan Cheese

1/2 tsp Pepper

1 1/2 tsp salt

Butter to grease 9″ Spring form pan

Prepare Zucchini and Yellow Squash

After you cut up the zucchini and yellow squash, place them in a colander and sprinkle with salt. The salt will cause the vegetables to release moisture.

Let sit for 30 minutes. Rinse all the zucchini and squash with water and pat dry with a paper towel.

Place a rack over a cookie sheet and lay out all the vegetables. Roast in 375 degree oven for 30 minutes.

Sauté the rest of the vegetables

In a hot frying pan with olive oil sauté chopped red onions for 2 minutes, add tomatoes, garlic and fresh herbs.

Sauté for 3 more minutes or until tomatoes are soft.

Add roasted vegetables to the frying pan and mix together.

Make easy cheese vegetable torte filling

In a medium sized bowl add softened cream cheese, 7 eggs, milk, flour, Mozzarella cheese, Parmesan cheese, salt and pepper. Mix well. You will notice little chunks of cream cheese but it will melt when the hot vegetables are added to the egg mixture.

Add all the vegetables from the frying pan into the egg mixture.

Butter 9″ springform pan bottom and sides. Pour the entire mixture into the buttered springform pan.

Place pan on a cookie sheet because the springform pan might leak.

Bake in 375 degree oven for one hour.

If the top starts browning too quickly cover with aluminum foil and bake for 10 or so minutes.

This will become one of your favorite dishes to make!

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Recipe details

Yield 12 servings
Time spent: Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

2 zucchini sliced and cut into small chunks
2 yellow squash sliced and cut into small chunks
1 red onion chopped into small pieces
2 large tomatoes chopped into chunks
2 Tbsp fresh basil chopped
2 Tbsp fresh oregano chopped
4 Tbsp Olive oil
1 Tbsp salt
2 Cloves of garlic minced
7 Large eggs
1/4 C Cream cheese softened
1/3 C Milk or cream
1/3 C Flour
1 C Shredded Mozzarella
1 C Parmesan Cheese
1 1/2 tsp salt
1/2 tsp Pepper
Butter to grease 9″ Spring form pan

Instructions

Prepare vegetables

After you cut up the zucchini and yellow squash, place them in a colander and sprinkle with salt. The salt will cause the vegetables to release moisture. Let sit for 30 minutes. Rinse all the zucchini and squash with water and pat dry with a paper towel.
Place a rack over a cookie sheet and lay out all the vegetables. Roast in 375 degree oven for 30 minutes.
Saute the rest of the vegetables
In a hot frying pan with olive oil sauté chopped red onions for 2 minutes, add tomatoes, garlic and fresh herbs. Sauté for 3 more minutes or until tomatoes are soft.
Add roasted vegetables to the frying pan and mix together.

Make filling

In a medium sized bowl add softened cream cheese, 7 eggs, milk, flour, Mozzarella cheese, Parmesan cheese, salt and pepper. Mix well. You will notice little chunks of cream cheese but it will melt when the hot vegetables are added to the egg mixture.
Add all the vegetables from the frying pan into the egg mixture.
Butter 9″ springform pan bottom and sides. Pour the entire mixture into the buttered springform pan.
Place pan on a cookie sheet because the springform pan might leak. Bake in 375 degree oven for one hour.
If the top starts browning too quickly cover with aluminum foil and bake for 10 or so minutes longer

Comments

Mames on Oct 25, 2022

My mouth is watering at 6:30 am! Lol. I’m thinking about adding chicken to make it a one dish meal! Thank you for this wonderful recipe. :)

Like Reply
Deborah Carasso on Oct 25, 2022

What if you do not have a springform pan? Would casserole dish work ok?

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