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Tuscan Cheese Tortas

Tuscan Cheese Tortas
1 vote, 3.00 avg. rating (69% score)
by

Yield: 9 to 10 dozen.

Ingredients:

  • 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

Instructions:

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.
Updated Monday, March 24th, 2003

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