Ingredients for Zucchini Tart
- 9 In.baked Pastry Shell
- 2 medium zucchini (about 2 cups grated)
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup chopped yellow onion
- 2 cloves minced garlic
- All Purpose Flour
- 1 teaspoon dried tarragon
- 2 large eggs
- 1/4 cup milk
- Swiss Cheese
- Parmesan Cheese
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How to Make Zucchini Tart
- Grate 2 medium zucchini (about 2 cups grated) and sprinkle with 1 teaspoon of salt. Toss well and let sit for 30 minutes.
- Place the grated zucchini in a colander to drain. After 30 minutes, squeeze out excess moisture over a bowl, reserving the liquid.
- Preheat oven to 350°F (175°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup chopped yellow onion and 2 cloves minced garlic. Cook for 5 minutes until softened.
- Add the drained zucchini to the skillet and cook for another 5 minutes, stirring occasionally.
- Stir in 2 tablespoons of all-purpose flour and 1 teaspoon of dried tarragon. Cook for 2 more minutes, stirring constantly.
- Gradually whisk in 1/4 cup of the reserved zucchini liquid until the mixture thickens slightly. Remove from heat and let cool to lukewarm.
- In a small bowl, whisk together 2 large eggs and 1/4 cup of milk.
- Add the egg mixture, 1/2 cup of grated Parmesan cheese, and 1/4 cup of crumbled feta cheese to the zucchini mixture. Stir well to combine.
- Pour the mixture into a 9-inch baked pie crust (store-bought or homemade).
- Bake for 35-40 minutes, or until the tart is golden brown and set. Let cool slightly before serving.
- Serve warm or at room temperature. Garnish with fresh herbs (optional) and enjoy with a side salad.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
20g
Fat
28g
Carbs
5g
