Zucchini Torte

Ingredients

• 1 cup flour
• salt
• ½ tsp anise or fennel seed, crushed
• 6 tbsp butter
• 2 cup Monterey Jack cheese, grated
• 6 slice bacon
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 lb zucchini, sliced 1/4-inch thick
• 6 eggs
• 1 cup sour cream
• ½ tsp thyme
• ¾ cup grated Parmesan cheese

Method

1. Mix the flour, 1/2 teaspoon salt and anise seed. Cut in the butter. Mix in 1/2 cup jack cheese and work into a dough. Press against the bottom and 1 1/2 inches up the sides of an 8-inch springform pan. Prick with a fork. Bake in a 350 degree oven 15 minutes.
2. Meanwhile, fry the bacon until crisp. Drain. Discard all but 2 tablespoons bacon fat from the pan. Add the onion, garlic and zucchini to the skillet. Saute over medium-low heat, stirring often, about 10 minutes.
3. Beat the eggs with the sour cream, thyme and 1 teaspoon salt. Add the zucchini mixture and the remaining 1 1/2 cups jack cheese. Mix in the Parmesan and crumbled bacon.
4. Turn into the baked pastry shell. Bake in a 350 degree oven about 55 minutes. Let stand 5 minutes before removing.

Notes

Serve as an entree or a sidedish. Serves 8. From Rosauers (Vegetables VG-27).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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