Asparagus And Zucchini Torta


3 tablespoons extra virgin olive oil, divided
1/2 cup grated carrots
1 cup chopped zucchini
1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
4 eggs
2 cloves garlic, finely chopped
1/2 cup grated Parmesan or Romano cheese
1/2 cup dried bread crumbs
1/4 teaspoon salt
Pepper to taste
1 tablespoon chopped flat-leaf parsley


This Dish Of Vegetables Baked In An Egg And Cheese Mixture Is Perfect For A Spring Brunch, Light Lunch Or Even Dinner. The Torta Can Be Served Hot Or At Room Temperature, Accompanied By A Simple Green Salad.

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