We received many great presents at our wedding–a blender, a panini maker, a crystal pitcher. But my favorite present cost a lot less. It was a wooden recipe box from my mother-in-law filled with recipes Nick grew up with. The recipes are neatly typed on index cards and meticulously sorted into categories. I’ve made many things from the box since we got married. Every dish brings back memories from Nick’s childhood.

This rice torta recipe came from Nick’s grandmother Lena via my wooden recipe box. In Italy, a torta is similar to a quiche or a savory pie with ingredients bound by eggs and cheese. Lena makes her rice tortas for every family occasion. They are crusty and crispy on the outside and moist and cheesy on the inside. They are good both warm or at room temperature. These are usually served as appetizers or finger foods, but we love them so much that we eat them as the main course.

This torta is a mixture of rice, zucchini and onions baked with eggs and a generous amount of parmesan cheese. You can use pretty much any kind of vegetable you like–artichokes, spinach, even chopped asparagus. I used zucchini because they are everywhere in the summer.

I have to admit that I don’t cook from my mother-in-law’s recipe box enough. I am easily distracted by dishes I stumble upon online or read about in magazines. But the idea of passing down recipes really excites me. The recipes are memories and wisdoms from a previous generation. And they are the greatest gift for a couple who is about to start a family of their own.

Cook rice. Use 1/4 cup water less than suggested on the package. You want the rice to be slightly firmer than usual.

While the rice is cooking, heat olive oil in a pan, saute onion until translucent, about 5 minutes. Add garlic and marjoram and cook for another 2 minutes. Set aside to cool.

In a large bowl, mix 2 eggs, mayonnaise, salt, pepper and parmesan. Add zucchini and onion mixture. Pour egg mixture over cooked rice and mix well.

Preheat oven to 400 degrees F.

Grease a 9-by-13 baking dish with cooking spray. Coat with breadcrumbs. Spoon rice mixture into the prepared baking dish. Pat the rice gently pack the rice firmly and to release any air bubbles.

Beat the remaining egg and spread it over the top of the rice. Sprinkle with some parmesan.

Bake until brown and slightly crispy around the edges, about 45 minutes. Let cool for 30 minutes. Cut into 2-inch squares.

Makes about 30 squares.