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Tuesday, April 24, 2012

Asparagus & Zucchini Torta

I made this Asparagus & Zucchini torta for dinner on Meatless Monday. It was a super easy, light dinner from my Whole Foods Recipes App. even though we had it for dinner, you cold alos serve it for breakfast, brunch, or lunch. Great for Baby showers, or Teas. I served it hot with a side Spinach salad, grapes for the kids, and Trader Joe's crescent rolls, but it could also be served room temperature.

Asparagus & Zucchini Torta
Serves 4
Total Time: 45 min (10 min prep, 30-35 min baking)

2-3 tbsp Extra Virgin Olive Oil (2 tbsp + cooking spray to coat dish)
1/2 cup Grated Carrots
1 cup Chopped Zucchini (1 small zucchini)
1/2 lb Asparagus, cut into 1/2 inch pieces
4 Eggs
2 cloves Minced Garlic
1/2 cup Grated Parmesan Cheese (+ extra to sprinkle)
1/2 cup Bread Crumbs (I used Panko bc that was in my pantry)
1/4 tsp Salt
Pepper to taste
1-2 tbsp Chopped Flat-leaf Parsley

Preheat oven to 350 degrees. Oil bottom and sides of an 8" baking/pie dish with EVOO or Cooking spray.

In a large skillet, over med-high heat, heat remaining oil. Add carrots and zucchini, cook, stirring often until tender and starting to brown (about 5 min). Add aspaprgus, and cook another 3-5 min, until tender. Transfer vegetablesto a large bowl and set aside.

In a second bowl, whisk eggs, garlic, cheese, bread crumbs, salt & pepper, and parsley together. Pour egg mixture over vegetables, stir. Pour new mixture into oiled baking dish, and bake for 30-35 min (until firm). Sprinkle with extra cheese, then set aside to cool briefly. Slice, serve, and enjoy!!

Nutritional Info:
280 cal, 19g total fat, 5g sat fat, 14g protein, 17g total carb, 3g fiber, 3g sugar, 225mg choles, 480mg sodium

I can't wait to make this again! With the minimal hands-on time, and quick baking time this would be great for the unexpected overnight guest. It even tastes good as leftovers!

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