Vegetable Torte
A flavorful vegetable torte featuring spinach, zucchini, and Parmesan, perfect for a light lunch or dinner, appealing to vegetarians and vegetable lovers alike.
Ingredients
Instructions
- Cook the spinach and sliced zucchini in a small amount of oil.
- Transfer the cooked vegetables to a mixing bowl and mash them.
- Stir in bread crumbs, beaten eggs, Parmesan cheese, chopped parsley, salt, pepper, and garlic powder to taste.
- Spread the mixture evenly in an 8 x 8 or 9 x 9-inch baking dish.
- Sprinkle the top with additional Parmesan cheese.
- Bake in a 350°F oven for 30 to 35 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider adding ricotta cheese to the vegetable mixture. If you don't have breadcrumbs, crushed crackers or oats can work as substitutes. Experiment with herbs like dill or basil for added flavor. This torte is similar to Spanakopita (Spinach Pie) but without the pastry, making it a lighter option.
Serving Suggestions
Serve the vegetable torte warm or at room temperature, making it a versatile dish for picnics or potlucks. Pair it with a simple side salad or roasted tomatoes for a complete meal. It also makes a great appetizer alongside Mediterranean recipes like Pita Pinwheels.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the torte in a preheated 350°F oven for about 15-20 minutes until warmed through. Alternatively, microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Torte contains roughly 541 calories, with 24g protein, 98g carbohydrates, and 8g fat. It is an excellent source of iron (99% of the Daily Value), vitamin C (53% of the Daily Value), and potassium (49% of the Daily Value). Note that it is relatively high in sodium, at 1198mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You will need about 10 oz. of fresh spinach, which should be cooked down until wilted before mashing it with the zucchini. Make sure to squeeze out excess moisture to prevent the torte from becoming soggy.
What can I substitute for Parmesan cheese?
If you need a substitute for Parmesan cheese, try using nutritional yeast for a dairy-free option, or use Pecorino Romano for a slightly sharper flavor. Grated mozzarella can also work, but it will result in a creamier texture.
Is this torte suitable for freezing?
Yes, the vegetable torte can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored for up to three months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).