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Zucchini, Sausage, And Shrimp Torte

  • Yield: 1 (9-inch) pie (4 to 6 servings)


  • 1 pound shrimp, peeled and cut into 1/2-inch dice
  • 1 teaspoon Essence
  • 2 tablespoons olive oil, plus 4 teaspoons extra-virgin olive oil
  • 3/4 pound chorizo, halved lengthwise and sliced into 1/2-moon disks
  • 1 1/2 cups chopped yellow onions
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups grated zucchini (about 2 pounds)
  • 1 teaspoon chopped fresh oregano
  • 3 large eggs
  • 1 1/2 cups grated fontina
  • 1 cup fine dry bread crumbs
  • 1/2 cup Parmesan


  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch glass baking dish and set aside.
  • In a bowl, toss the diced shrimp with the Essence to coat, and set aside.
  • In a large skillet or saute pan, heat the 2 tablespoons oil over medium-high heat. Add the chorizo and cook until the fat is rendered. Drain excess fat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, Italian seasoning, salt and pepper, and cook, stirring, for 30 seconds. Add the zucchini and oregano, and cook, stirring occasionally, until the zucchini is wilted and about 1/2 of the liquid has evaporated, about 7 minutes. Add the seasoned shrimp and cook, stirring, until the shrimp are pink and most of the zucchini liquid has evaporated, 3 to 4 minutes. Remove from the heat and let cool for 15 minutes.
  • Break the eggs into the cooled zucchini mixture and stir well to combine. Add the fontina and 1/2 cup of the bread crumbs, and stir well. Adjust the seasoning, to taste. Pour into the prepared baking dish.
  • In a small bowl, combine the remaining 1/2 cup of bread crumbs with the 4 teaspoons of extra-virgin olive oil, and season with a pinch of salt and pepper. Sprinkle the top of the torte with the bread crumb mixture and Parmesan.
  • Bake until set and the top is lightly browned, 30 to 35 minutes. Remove from the oven and let sit for 10 minutes. Cut into wedges and serve.