Friday, February 19, 2010
0 Recipe #69: Carrot, Zucchini, Black Olive, & Sun-dried Tomato Torte
I grew up eating a variation of this recipe (with zucchini, carrots, & potatoes) that my mother used to make for us when we were kids. For the record, this recipe isn't an exact replica of my mother's at all -- in fact, I didn't even have a copy of that recipe in my possession when I created this one -- and so, I'm recreating the feel & memory of her recipe while putting my own spin on it. This time around it's carrots & zucchini with a zing!
As you can see, I'm not really in the mood today to write much of a preamble to this recipe, so let's just cut straight to the recipe, shall we?
1 c. shredded potato (about 2 medium-sized red-skinned potatoes)
3/4 c. sun-dried tomatoes (i.e., the kind that's not packed in oil), julienned
8 black olives, pitted & sliced into rounds
1/2 c. finely diced yellow onions (about 1/2 an onion)
2 medium-sized cloves of garlic, minced
1/4 c. Jason’s bread crumbs
1 tsp. basil
salt & pepper to taste
1 c. low-fat mozzarella or Monterey Jack shredded cheese to melt on top (optional)
Directions: Preheat oven to 375° F. Shred carrots, zucchini, potato, onion, & garlic in a food processor. Transfer ingredients to a bowl & add eggs, lemon juice, almond meal, bread crumbs, sun-dried tomatoes, black olives, jalapeño pepper, & all spices. Mix thoroughly. Transfer mixture to greased 9 x 12 inch pan & spread evenly across pan. Sprinkle cheese on top (optional step). Bake 1 hour, or until adequately browned.
Yield: Serves 6-8 (as a main course).
Alternate Preparation Suggestions: Substitute 1 c. yellow squash for 1 c. carrots.