Zucchini, Poblano and Cheese Casserole
Torta de Calabacita
1⁄2 pound (2 sticks) unsalted butter, at room temperature, plus more for the baking dish
- 2 pounds zucchini (4 to 5 medium), trimmed
- 1 cup rice ﬂour or all-purpose ﬂour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt, or to taste
- 2 tablespoons sugar
- 3 large eggs
- 3 fresh poblano chiles, roasted, sweated, peeled, seeded, and cut into small strips
- 2 cups grated melting cheese, such as asadero, Oaxaca, Monterey Jack, or mozzarella (8 ounces)
- Confectioners’ sugar for sprinkling (optional)
- Crema, crème fraîche, or sour cream for topping (optional)
ANOLON|9" x 13" Cake Pan with Lid
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Preheat the oven to 375℉, with a rack in the middle. Butter a 9-x-12-inch baking dish.
- 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.
- Whisk the flour, baking powder, baking soda, and salt together in a small bowl.
- 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.
- 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.
- 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.