Ingredients

1 medium zucchini, about 8 ounces, cut lengthwise into 1/4-inch slices
1/3 cup olive oil
3 garlic cloves, chopped
16 ounces canned chopped plum tomatoes
1/2 teaspoon balsamic vinegar
1 teaspoon dark brown sugar
2 handfuls basil, leaves torn or coarsely chopped
1 cup arborio risotto rice
4 ounces mozzarella cheese cut into 1/2-inch cubes
4 ounces fontina or other mature, hard cheese, cut into 1/4-inch cubes
2/3 cup freshly grated parmesan cheese
1/4 cup toasted bread crumbs
Kosher salt or sea salt
Freshly ground black pepper

Directions

Lightly oil a 9-by-5-by-3-inch loaf pan.

Heat a stovetop grill pan until very hot. Brush both sides of the zucchini slices with 2 tablespoons of the oil. Add to the pan and sear, turning halfway through the cooking, until softened and marked with black stripes. Alternatively, put zucchini slices on an oiled baking sheet, add salt and pepper, and roast in a preheated oven at 400 F for 15 to 20 minutes or until golden.

Heat the remaining oil in a saucepan, add the garlic and saute until fragrant. Add the tomatoes, vinegar, sugar, salt and pepper. Simmer for 10 minutes or until the sauce-mixture has thickened slightly. Stir in the basil.

Add the rice to a saucepan of boiling salted water (there is no need to measure the water). Bring back to a boil, then reduce the heat and simmer until the rice is tender, but still firm (al dente), about 10 minutes. Drain.

Add the rice to the tomato sauce and mix well. Stir in the cheeses and add salt and pepper to taste, if necessary.

Preheat oven to 425 F.

Sprinkle 2 tablespoons of the bread crumbs into the prepared loaf pan, tipping the pan from side to side until coated. Spoon in half the rice mixture and smooth flat. Add the zucchini in a single layer, then top with the remaining rice. Smooth flat, pressing down firmly. Sprinkle with the remaining bread crumbs. (The torta may be refrigerated at this point, then cooked later.)

Bake in preheated 425 F oven for 30 to 40 minutes or until golden and bubbling around the edges. Let stand for 10 minutes. Run a long-bladed, sharp knife between the torta and the pan, then turn out onto a board or platter, tap the pan all over, and lift it off. Cut the torta into slices and serve with a green salad. Makes 4 to 6 servings.