Zucchini and ricotta torta with field green salad
This savory summer pie consists of thin slices of sautéed zucchini lightly bound in a batter of ricotta cheese and eggs. We love it with a fresh
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Cooking tools:
- Microplane
- Baking dish
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Pastry brush
- Citrus press
- Colander
- Serving bowl
- Serving platter
- Plate
- Fork
- Tongs
- Mason jar
Ingredients
- 2 tablespoons dried breadcrumbs
- 1-2 shallots
- 1 garlic clove
- 1½ pounds zucchini
- 1 lemon
- Small bunch parsley
- 2 sprigs fresh thyme
- ¼ cup ricotta
- ¼ cup pecorino
- 2 eggs
- 1½ ounces almonds
- 3 ounces field greens
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