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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium zucchini, abt 8 oz, cut lengthwise into ¼ slices

  • cup olive oil

  • 3

    garlic cloves, chipped

  • 16

    oz canned chopped plum tomatoes

  • ½

    tsp balsamic vinegar

  • 1

    tsp dark brown sugar

  • 2

    handfuls basil, leaves torn or coarsely copped

  • 1

    cup Arborio risotto rice

  • 4

    oz mozzarella chese cut into ½ inch cubes

  • 4

    oz fontina or other mature hard cheese, cut into ¼ inch cubes

  • cup freshly grated parmesan cheese

  • ¼

    cup toasted bread crumbs

  • Kosher salt

  • Fresh black pepper


Lightly oil a 9x5x3 inch loaf pan. Heat a stovetop grill pan until very hot. Brush both sides of zucchini slices with 2 TB of the oil. Add to the pan and sear, turning halfway through the cooking until softened and marked with black stripes . Alternatively, put zucchini slices on an oiled baking sheet, add salt and pepper and roast in a preheated oven at 400 for 15 to 20 mins until golden. Heat remaining oil in a saucepan, add the garlic and sauté until fragrant. Add the tomatoes, vinegar, sugar, salt and pepper. Simmer for 10 minutes or until sauce has thickened slightly. Stir in the basil. Add rice to a sauce pan of boiling salted water. Bring back to boil, then reduced the heat ad simmer until rice is tender but still firm, about 10 mins (al dente). Add the rice to the tomato sauce and mix well. Stir in the cheeses and add S&P to taste. Preheat oven to 425 Sprinkle 2 TB of bread crumbs into the prepared loaf pan, tipping the pan from side to side until coated. Spoon in half the rice mixture and smooth flat. Add zucchini in a single layer then top with remaining rice. Smooth flat, pressing down firmly. Sprinkle with the remaining bread crumbs. The torta may be refrigerated, then cooked later. Bake in preheated 425 oven for 30 to 40 mins or until golden and bubbling around the edges. Let stand for 10 mins. Run a knife between the torta and the pan, then turn our onto a board or platter, tap the pan and lift it off. Cut the torta into slices and serve with green salad.


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