Zucchini, Poblano and Cheese Casserole

Directions

1. Preheat the oven to 375℉, with a rack in the middle. Butter a 9-x-12-inch baking dish.

2. Grate the zucchini on the large holes of a grater. Place in a colander and press on the zucchini with your hands or the back of a spoon to release the excess moisture. Leave for a few minutes and press again. Repeat one more time and set aside.
3. Whisk the flour, baking powder, baking soda, and salt together in a small bowl.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter at medium-high speed for a couple of minutes, until creamy. Add the sugar, continue beating until well mixed. Reduce the speed to low. Beat in one of the eggs, then add about a third of the flour mixture and beat until thoroughly mixed. Repeat with the remaining eggs and flour mixture, mixing until incorporated.
5. Press on the zucchini one more time to extract more moisture. Add to the mixer and beat at medium-low speed for another minute, until well incorporated. Add the roasted poblano strips and cheese and mix just until incorporated. Scrape into the baking dish.
6. Bake for 40 minutes, or until the torta is puffed and golden brown on top and a toothpick inserted in the center comes out moist but not wet. Sprinkle with confectioners’ sugar and/or top with cream and serve, or serve warm, lukewarm, or cold.