Zucchini and Greens Torte

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The filling for this pie could easily be used for a gratin if you don’t feel like putting it into a pastry casing. It is important to cut the zucchini into a small dice for the best texture and look. You can use a number of different greens for this. I cooked the lentils in some vegetable broth just for added flavor.


  • 1 pound greens, whatever is available like kale, chard or beet greens
  • 2 T. olive oil
  • 1 medium onion, chopped
  • 2 zucchini, cut into small dice
  • 2-3 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 1-2 teaspoons fresh rosemary, chopped
  • 3 large eggs
  • ½ cup lentils, cooked
  • ½ cup grated Gruyere cheese
  • Pastry of your choice


1. Stem greens, chop and blanch in boiling water for 2 minutes, drain, squeeze out excess water.

2. Heat the olive oil in a large skillet over medium heat and sauté the onion about 5 minutes. Add zucchini. Season with salt and pepper and cook until tender (8 min.). Stir in garlic, greens and herbs and lentils. Toss everything together and taste for seasoning.

3. Beat eggs in a large bowl. Add vegetable mixture and mix together. Add cheese.

4. Roll out pastry and fill with vegetable mixture. Bake 40-50 minutes at 375 degrees. Cool 10 minutes before serving.

Zucchini & Greens Torte
Adapted from Mediterranean Harvest by Martha Rose Shulman

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