Torta de Calabacitas AKA Zucchini & Pepper Casserole
Adapted from the recipe Torta de Calabacitas by Diana Kenedy. This recipe could be made with any tender squash — zucchini or yellow summer squash.
-1 1/2 pounds of zucchini
-salt & pepper to taste
-2 tablespoons finely ground bread crumbs
-about a cup of rajas (pablano peppers & onions sauteed with tomatos) OR use one sauteed pablano pepper and tomato puree or paste mixed together
-6 oz chihuahua, Muenster, or other creamy white cheese
-3 large eggs
-3 tablespoons softened butter
Clean and trim the squash and cut them into rounds
about 1/8 in thick. Put them in a large saucepan, cover
with boiling water, add salt, and cook until they are just
tender–about 3 minutes, depending on the squash. They
should not be allowed to become too soft. Drain the
squash and set aside to cool.
In the meantime, preheat the oven to 350 degrees. Butter
a 2-quart soufle dish or caserole, and sprinkle it with
Make the rajas (or sautee pepper with tomato and/or onion), cool them, then slice the cheese this and cut it into small pieces.
Beat the eggs a little so they’ve got some air in them. Mix in your salt & pepper.
Put a layer of the squash over the bottom of the dish,
pour one half of the rajas over it, put one third of the
cheese onto the sauce, and cover with one third of the
beaten eggs. Dot with butter. Repeat in the same order
and finish off the torte with a layer of squash, the rest of
the beaten eggs, butter, and cheese.
Cook the torte in the top of the oven until the eggs are
firmly set–25 to 30 minutes. Serve immediately.