ItalianBrunch

Recipe Story

origins & traditions

This traditional savory torta embodies the essence of Italian home cooking with its simple yet sophisticated combination of fresh zucchini, smoky pancetta, and rich cheese bound together in a tender, custard-like base. Originating from the Italian countryside where resourceful cooks transformed humble vegetables and pantry staples into impressive dishes, this versatile torta works beautifully as a centerpiece for brunch gatherings or as an elegant addition to any table. The dish showcases the Italian principle of layering complementary flavors while allowing each ingredient to shine. Baked until golden and set, the torta slices beautifully and can be served warm or at room temperature, making it ideal for entertaining. The combination of eggs, flour, and olive oil creates a tender crumb that holds together perfectly, while the zucchini releases just enough moisture to keep everything moist without becoming soggy.

Instructions

step by step

0/10 done

Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
Trim and grate the zucchini using the large holes of a box grater. Place grated zucchini in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes to release excess moisture. Squeeze firmly with clean hands or paper towels to remove as much liquid as possible.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced pancetta and cook for 5-6 minutes until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the rendered fat.
In the same skillet with reserved fat, sauté minced garlic for 30 seconds until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together eggs until well beaten. Add flour gradually, whisking to avoid lumps. Stir in grated Parmesan cheese, ricotta cheese, the remaining olive oil, dried oregano, black pepper, and the sautéed garlic.
Fold in the squeezed zucchini and crispy pancetta until evenly distributed throughout the batter. The mixture should be thick but pourable.
Pour the mixture into the prepared springform pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The torta should be set but still slightly moist in the center.
Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edges before releasing the springform.
Transfer to a serving plate and let rest for at least 5 minutes before slicing. Garnish with fresh basil leaves if desired.

Savory Zucchini and Pancetta Torta

4.0 (38)

A rustic one-pot savory cake combining tender zucchini, crispy pancetta, and creamy cheese baked into a golden torta perfect for leisurely weekend mornings or elegant gatherings.

medium

1h 5m

8 servings

Ingredients

0 of 12 checked

Main Ingredients

3 pieces Zucchini, grated and squeezed dry
6 slices Bacon, diced (substitute for pancetta)
8 tablespoons Cheese Parmesan, grated
3/4 cups Cheese Ricotta, drained if wet

Batter

5 pieces Eggs, beaten
1 cups Flour, all-purpose
4 tablespoons Olive Oil, divided

Aromatics

3 cloves Garlic, minced

Seasonings

1 1/2 teaspoons Oregano, dried
3/4 teaspoons Black Pepper, freshly ground
1 1/2 teaspoons Salt, divided

Garnish

2 teaspoons Basil, fresh, for garnish (optional)

Chef Tips

expert advice

•For the best texture, ensure you thoroughly squeeze the zucchini to remove excess moisture - this prevents a soggy torta.

•The torta can be made ahead and refrigerated overnight; simply bring to room temperature or warm gently before serving.

•Consider adding fresh herbs like thyme or rosemary for additional depth.

•If you prefer a lighter texture, separate the eggs and fold in beaten egg whites at the end.

•For extra richness, crumble some goat cheese on top during the last 5 minutes of baking.

Variations & Substitutions

make it your own

•You can substitute pancetta with bacon or prosciutto, though pancetta provides the most authentic flavor.

•For a vegetarian version, replace the pancetta with sautéed mushrooms or sun-dried tomatoes.

Serving & Pairings

what goes well

•This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil.

Storage & Reheating

keeping it fresh

Storage

Store leftover torta wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. The torta can also be frozen for up to 2 months; wrap individual slices in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual slices in a 325°F (165°C) oven for 10-12 minutes until warmed through. Alternatively, microwave slices on medium power for 60-90 seconds. For best results, avoid overheating as it can make the texture rubbery. The torta is also delicious served at room temperature.