Zucchini Mortola
Zucchini Mortola is a savory Italian dish featuring tender boiled zucchini topped with a flavorful mixture of eggs, Parmesan, and herbs. Perfect as a light appetizer or side, it highlights the delicate taste of zucchini complemented by cheesy and aromatic notes, appealing to both vegetable lovers and those seeking comforting, simple fare.
Ingredients
Instructions
- Peel the zucchini.
- Cut each zucchini in half, then in half again.
- Boil the zucchini in salted water for about 5 minutes, then drain well.
- Place the cooked zucchini on the bottom of a greased dish.
- In a bowl, beat the eggs with salt, pepper, bread crumbs, grated Parmesan, and a pinch of oregano.
- Pour the egg mixture over the zucchini in the dish.
- Bake in a preheated oven at 375°F (190°C) until the top is golden and set, about 20-25 minutes.
Tips & Substitutions
For a creamier texture, try adding ricotta cheese to the egg mixture. If you don’t have Parmesan, any grated cheese will work, but adjust the salt accordingly. You can also use yellow squash as a substitute for zucchini. To enhance the flavor, consider sautéing minced garlic and onions before adding them to the egg mixture. This dish makes a great addition to any Italian recipes collection.
Serving Suggestions
Serve Zucchini Mortola warm, garnished with fresh basil or a sprinkle of extra Parmesan. It pairs beautifully with a side salad or crusty bread. For a complete meal, serve it alongside grilled chicken or fish. This dish also makes a delightful brunch option, complementing a light fruit salad or a glass of fresh juice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Zucchini Mortola in an oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave it for a quick option, but the oven will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Mortola contains roughly 294 calories, with 14g protein, 65g carbohydrates, and 5g fat. It is an excellent source of iron (163% of the Daily Value), dietary fiber (116% of the Daily Value), and calcium (104% of the Daily Value). Note that it is relatively high in sodium, at 735mg per serving (32% 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 make Zucchini Mortola ahead of time?
Yes, you can prepare the dish up to the baking step and refrigerate it for a day. Just cover it tightly with plastic wrap. When ready to bake, allow it to sit at room temperature for about 15 minutes before placing it in the oven to ensure even cooking.
Is there a gluten-free option for the bread crumbs?
Absolutely! You can substitute traditional bread crumbs with gluten-free bread crumbs or even finely ground nuts like almonds or walnuts for added flavor and texture. Just ensure that any additional ingredients you use are also gluten-free to maintain the integrity of the dish.
How do I know when the Zucchini Mortola is done baking?
The dish is done when the top is golden brown and the egg mixture is set in the center. You can insert a knife or toothpick into the center; if it comes out clean, it’s ready. Keep an eye on it towards the end of the baking time to prevent over-browning.
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).