This light egg dish features zucchini, garlic and onion, and is topped with Parmesan cheese and parsley. An easy brunch favorite, or pair it with a salad for a light supper.

Zucchini Torta

2 cups grated zucchini
1/4 cup chopped red onion
4 large eggs
2 crushed garlic cloves
1/2 cup freshly grated Parmesan cheese
1 cup dry bread crumbs
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup vegetable oil
2 teaspoons chopped parsley

1. Preheat oven to 350°F (175°C).
2. In a nonstick pan over medium heat, sauté zucchini and onions, until tender and moisture has evaporated, about 10 minutes. Set aside.
3. In a food processor, blend eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper, vegetable oil and parsley. Fold zucchini/onion mixture into egg batter. Pour into greased 9 x 13-inch baking dish. Bake 30 minutes or until firm, but NOT brown. Do not over bake. Serve at room temperature or chilled with a dollop of sour cream and capers on top if desired.

Makes 8 servings.

Variations: Cheddar cheese can also be added on top during final baking time. Bacon can be added to this recipe if desired by including 2 tablespoons cooked, and diced bacon with cooked zucchini.