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When your garden gives you zucchini and potatoes…make this delicious Zucchini Potato Torte!
Over on Facebook, we often ask our followers what kind of recipes they’d like to see here on A Family Feast. In addition to tomato recipes, we’ve had request for both zucchini and potato recipes. This Zucchini Potato Torte uses both!
Jack was inspired to make this torte after seeing a post in an Italian recipe group we both follow, but – as always – he made it his own.
How do you make it?
This Zucchini Potato Torte combines shredded zucchini and potatoes that are combined with onions, garlic, eggs, Parmesan cheese, and seasonings. The mixture is poured into a springform pan, then sprinkled with a bread crumb and Parmesan cheese topping that bakes up crispy and golden.
A few tips
Use a clean, lint-free dish towel, paper towels, or (better yet) a nut bag like this to squeeze out the excess moisture from the shredded zucchini.
Do the same with the shredded potatoes. This will ensure that the baked Zucchini Potato Torte is firm and not too wet after it bakes.
Wrap the bottom of your springform pan in foil, then place the torte in a water bath to bake. The indirect heat of the water bath and the moisture in the the oven will help ensure that the torte cooks through evenly without browning too much on the top or burning on the bottom.
Once baked, let your Zucchini Potato Torte sit for at least five minutes before slicing. This sitting time will give the torte a chance to set and firm up – allowing you to get nice clean slices for serving.
How do I serve Zucchini Potato Torte?
Zucchini Potato Torte is a great side dish for just about any meal – and it’s filling enough to be a meatless main course with a side salad.
Zucchini Potato Torte also reheats nicely in the microwave or browned in a skillet – and it’s even delicious served for breakfast or brunch with a fried egg on top!
You may enjoy these other zucchini recipes:
- Zucchini Butter
- Zucchini Relish
- Lemon Blueberry Zucchini Muffins
- Creamy Zucchini Sauce
- Zucchini Chocolate Chip Cookies
4 cups shredded zucchini (about 1 ¾ pounds or 3 medium zucchinis before shredding)
6 tablespoons extra virgin olive oil, divided
2 tablespoons butter
2 cups sweet onion, diced
4 cups shredded peeled Russet potato (about 1 ¾ pounds or 2 potatoes before shredding) * see instructions before shredding
2 teaspoons finely minced garlic (about 2 medium cloves)
10 large eggs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Few grinds fresh nutmeg
2 cups freshly grated Parmesan cheese, divided
½ cup plain bread crumbs
Preheat oven to 350 degrees F.
Spray a 10 X 3-inch spring form pan with kitchen pan spray then wrap the outside of the pan in two layers of foil. Also get an outer pan ready which is larger than the spring form pan to use as a water bath.
Place a tea kettle on to boil and hold hot while you prepare the tart.
*Wait to shred the potatoes until you are ready to saute. They will oxidize very quickly. I waited until the onions were cooking before starting to shred.
Shred the zucchini on the large holes of a box grater or if you have a shredder attachment for your food processor, use that.
Place into a dish towel or nut bag if you own one and squeeze out as much of the water as possible. Set aside.
In a very large skillet or saute pan, place two tablespoons of the oil and heat over medium high heat. Once hot, add the onions and cook three minutes.
As soon as you start the onions, peel and shred the potatoes then squeeze out as much water as possible using a dish cloth or a nut bag if you have one. They will start to oxidize but that is OK as they will be cooked immediately and the oxidization will not matter.
After the three minutes of cooking the onions, add two more tablespoons of oil and the butter as well as the potatoes and toss to coat. Cook for two minutes stirring often. They will still be undercooked but will cook further in the oven.
After the potato mixture has cooked two minutes, add the remaining two tablespoons of oil and then add the zucchini and garlic and toss and cook two minutes. This mixture will cook further in the oven and will not be completely cooked yet.
Remove from heat and spread out on a sheet tray to cool while you prepare the rest of the filling.
In a large bowl beat the eggs with the salt, pepper and nutmeg. Then add one cup of the grated Parmesan cheese and whisk.
Add the now cooled zucchini mixture and whisk to combine.
Pour into the prepared spring form pan.
In a small bowl, mix the remaining cup of Parmesan cheese with the bread crumbs and spread over the top of the tart. Spray the top with kitchen pan spray to help with browning.
Set the double foil lined spring form pan into the outer pan and pour hot water into the outer pan, about half way up without letting any water get inside the foil.
Place the pan in the water bath into the oven and bake until the center feels firm when touched, about 50-55 minutes. Check water level after 30 minutes and add more as needed.
Ours took just under 55 minutes to bake.
Remove the spring form pan from the water bath and remove the foil.
Let sit five minutes then run a knife along the edge to loosen and then release the spring form outer ring.
Cut into eight wedges and serve.
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