Tuscan Cheese Tortas

Miscellaneous Recipes

Yield: 9 to 10 dozen.

• 3 tablespoons olive oil
• 1/2 cup diced red onion
• 1 clove garlic, minced
• 1/4 cup chopped sun-dried tomatoes (not in oil), softened in warm water for 10 minutes and drained
• 2-1/2 cups grated zucchini
• 5 large eggs, lightly beaten
• 1/3 cup dry, Italian-bread crumbs
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh basil
• 1-1/2 cups grated cheddar cheese
• 1-1/2 cups grated Jack cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• pepper, to taste
• 1/4 cup toasted sesame seeds

Heat oil in a large frying pan over medium-high heat. Add onion, garlic, and tomatoes; cook, stirring, for about 3 minutes. Add zucchini and cook until crisp-tender, about 3 minutes, and remove from heat. In a large bowl, blend eggs, bread crumbs, oregano, basil, cheeses, salt, pepper, and the zucchini mixture. Spread in a greased 9x13-inch baking pan. Sprinkle with sesame seeds. Bake in a preheated 325 degrees F oven for 30 minutes, or until set when lightly touched in the center. Cool on a rack for 15 minutes. Cut into 1-inch squares and serve warm or at room temperature. Can also be refrigerated and served cold.

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