Summer Vegetable Torte

Summer Vegetable Torte







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This gorgeous Summer Vegetable Torte is a real show stopper! Better yet – it’s as delicious to eat as it is pretty to look at!

This Summer Vegetable Torte also happens to be a great way to cook with all of those ripe, luscious summer vegetables and those savory herbs that are growing like gangbusters in your backyard garden. It is similar to a crustless quiche or a frittata, and loaded with fantastic flavor.

Half-round slices of zucchini are salted and roasted so that they give up some of their liquid and also lightly caramelize. Then the slices are layered in a springform pan along with sautéed red onion, fresh garden cherry or grape tomatoes, plus garlic, fresh basil and oregano. Then a creamy egg and cheese custard is poured over the vegetables – then this Summer Vegetable Torte is baked until cooked through.

It bakes up firm, but still creamy and delicious. This Summer Vegetable Torte is surely one of my favorite ways to eat summer garden vegetables – and I think you’ll love it too!

What I also love about this Summer Vegetable Torte is that it feeds a crowd – so it’s perfect for a midsummer dinner party. It can be made ahead of time – then serve it at room temperature or warm it up slightly.  (Any leftovers also reheat nicely – so you’ll have a wonderful lunch the next day!)

It can be served as a vegetarian main course with a side salad, or it can be served as a side dish alongside your favorite grilled meats.

This Summer Vegetable Torte recipe is based very loosely on a zucchini pie recipe we saw in a recent issue of Cooking Light magazine.

PrintSummer Vegetable Torte

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours 10 minutes

Yield: 8-10 servings

Print Recipe


  • 3 pounds zucchini, ends trimmed and cut into quarter inch half circle slices, skin left on
  • 1 tablespoon kosher salt
  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup red onion cut into small slices
  • 1 pint sweet grape or cherry tomatoes cut in half
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh garlic minced
  • 7 large eggs
  • 1/3 cup heavy cream
  • 1/3 cup whole milk
  • ¼ cup all-purpose flour (*see Note below)
  • 1 cup mozzarella shredded
  • 1 cup Parmesan freshly grated
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 1 dash hot sauce
Read the whole recipe on A Family Feast