Zucchini Crust Tomato Basil Tart
Delight your taste buds with this Zucchini Crust Tomato Basil Tart, a light and flavorful twist on a classic savory tart. Featuring a crisp and cheesy zucchini-based crust, this recipe is a gluten-free alternative to traditional pastry and is packed with wholesome goodness. Fresh, juicy Roma tomatoes and fragrant basil bring vibrant summertime flavors, while a golden layer of melted mozzarella adds creamy decadence. Seasoned with Italian herbs and a drizzle of olive oil, this tart is perfect for brunch, lunch, or a stunning appetizer. Ready in just over an hour, it’s a must-try dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 teaspoon Salt
- 2 large Egg
- 1 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon All-purpose flour
- 4 medium Roma tomatoes
- 1 cup Fresh basil leaves
- 1 cup Shredded mozzarella cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a tart pan or pie dish.
Grate the zucchinis using a box grater and place them into a clean kitchen towel. Squeeze out as much moisture as possible.
In a large mixing bowl, combine the squeezed zucchini, salt, eggs, grated Parmesan cheese, Italian seasoning, and flour. Mix well until evenly combined.
Press the zucchini mixture evenly into the bottom and sides of the prepared tart pan to form the crust.
Bake the crust in the preheated oven for 20 minutes, or until it is firm and lightly golden. Remove from the oven and allow it to cool slightly.
Slice the Roma tomatoes thinly and pat them dry with paper towels to reduce excess moisture.
Arrange the tomato slices over the baked crust in an overlapping pattern. Sprinkle the shredded mozzarella cheese evenly over the tomatoes.
Tear the basil leaves and scatter them on top of the cheese. Drizzle with olive oil and sprinkle with black pepper.
Return the tart to the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the tart from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 12174 mg | 529% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 60.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1929 mg | 148% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2517 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
