Zucchini Custard Torte

An unusual savory streusel mix¬ture is both crust and topping for this torte. Serve it warm or cooled as a brunch or supper entree, with grilled sausages and a crisp green salad.

INGREDIENTS

• 5 ounces Swiss cheese
• 4 ounces Parmesan cheese
• Savory streusel
• 2 cloves garlic
• 1 medium-size onion
• 1 small red or green bell pepper, seeded
• 5 medium-size zucchini (about 2 lbs. total)
• 2 tablespoons butter or margarine
• 1/4 cup lightly packed fresh basil leaves or
• 1 teaspoon dry basil
• 4 eggs
• 1 cup sour cream

METHOD

Insert shredding disc. Shred Swiss cheese; set aside. Change to metal blade. Grate Parmesan cheese; set aside. Prepare savory streusel, using 3/4 cup of the shredded Swiss and 1/4 cup of the grated Parmesan. Combine remaining cheeses and set aside. Reserve 1 cup of the streusel; press remainder over bottom and 2 inches up sides of a greased 9-inch spring-form pan.

Mince garlic; leave in work bowl. Chop onion; set onion and garlic aside. Chop bell pepper; leave in work bowl. Change to slicing disc and slice zucchini . Melt butter in a wide frying pan over medium-high heat. Add zucchini, pepper, onion, and garlic. Cook, stirring, until zucchini is very tender to bite (10 to 12 minutes). Remove from heat.

Change to metal blade and chop fresh basil. Transfer to a large mixing bowl and add eggs and sour cream; lightly beat together, then add reserved Swiss and Parmesan cheeses. Stir in zucchini mixture. Spoon into prepared pan; sprinkle reserved streusel evenly over top.

Bake, uncovered, in a 375° oven until torte is Puffy and center no longer jiggles when pan is
Gently shaken (about 45 minutes). Let cool on a Rack for about 25 minutes. Run a knife blade
Around edge, then remove pan sides. Serve Warm or at room temperature, cut into wedges.
Makes 6 to 8 servings.