Fresh Zucchini Tart is a simply delicious tart filled with the best produce summer has to offer.
Fresh Zucchini Tart starts with an easy premade crust, topped with zucchini then smothered with cheese. What’s not to love about this savory tart?
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This easygoing pie is Southern comfort at its best. Country cooking is straightforward, seasonal, and delicious.
This tart is so scrumptious that you can serve it at any time of the day. It’s appropriate for brunch, a healthy lunch, for a savory picnic, or even a fun, light family dinner next to a big salad.
Fresh Zucchini Tart is an ingenious way to camouflage veggies for your kids (or husband!). They won’t even realize what hit them.😉
This tart is reminiscent of my Tomato Cheese Tart and Tomato Pie. It’s quick and easy to make and a great way to use fresh zucchini.
Fresh Zucchini Tart
- First, you can substitute yellow squash for the zucchini if you prefer.
- Also, you can use pie crust or pizza crust for the crust.
- If you want to get really decadent, cover the top with crust butter crackers and a drizzle of butter.
- I prefer to saute the zucchini and onions until they are soft. However, you can put the raw vegetables in the tart to bake if you prefer more firm zucchini and onions.
- Sometimes I make this is an actual tart pan. Other times, I make it in a sheet pan.
- Finally, you could prep this ahead of time and bake when ready.
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Fresh Zucchini Tart
Equipment
- saucepan
Ingredients
- 1 package crescent roll sheet crescent rolls comes in a solid sheet, but if you can't find them get the regular ones and press the seams together.
- 2 large eggs
- 2 cups Mozzarella cheese
- 4 cups zucchini sliced and not peeled
- 1 cup onion diced or sliced
- 1/4 cup butter
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/3 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 Tablespoons dijon mustard
Instructions
- Melt butter in a large saute pan. Add zucchini and onion and cook until translucent.
- Add parsley, salt, pepper, garlic powder, basil, and oregano leaves. Stir, simmer 10 minutes.
- Preheat oven to 375 degrees F. Press crescent rolls into the bottom of a 10-inch tart pan or 9x13-inch baking sheet.
- Spread mustard on top of crescent rolls. Allow zucchini and onions to cool until cool enough to add eggs without cooking eggs. Pour zucchini egg mixture into prepared crust.
- Top with mozzarella. Cook for 18 to 20 minutes at 375 degrees F. Allow to stand 5 minutes before cutting.
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Dara says
this looks yummy! thanks for linking up at the csa and farmers’ market link up!
Paula says
Love the party! Have a great day!
Adelina Priddis says
Hey Paula, thanks so much for sharing this on Foodie Friday last week! It couldn’t have come at a better time for me, and my zucchini harvest! I’ve featured the tart on today’s link party.
Paula says
Thank you so much! I love this tart, hope you do as well. You have a great party, I love seeing what everybody brings each week.
David Hogman says
The Zucchii Tart recipe was very helpful, tried and it came out delicious. Thanks for sharing.
Kentuckylady717 says
Thanks Paula, for answering me back…..
Paula says
You are welcome. I hope you enjoy it.
Kentuckylady717 says
Hi, this sound so delicious….have a couple of questions tho…do you use the small zucchini’s and do you need to peel and take seeds out ? Can the large zucchini’s be used, which is best ?..
Paula says
I have used both, but I prefer smaller zucchini with skin on and seeds in. Larger zuchini the skin is tougher and the seeds tend to become mushy. My zucchini were about the size of a half dollar sized coin. I have used both dijon mustard and French’s yellow mustard and both are good, the yellow mustard is more tangy. You can really tasted the dijon. God luck, hope you like it.
Diane Balch says
I am very impressed by the number of quality recipes you put out a week. The work you put into your blog shows, congratulations. I am glad you are starting to make some money from it. You deserve it.
Paula says
Oh, thank you! I’m probably obsessed with it, but I guess I could be obsessed with things that are bad for me instead.
Tanusree says
crescent rolls for the crust. so clever and delicious !
Lisa @ Cooking with Curls says
That tart looks delicious Paula 🙂 Four hours, I think I spend that much time just getting through my emails in the morning! I don’t know how you guys with small kids do it. Thanks so much for sharing with us at Best of the Weekend. Have a wonderful week!
Camilla @ Culinary Adventures says
Thanks for linking this to my Sensational Summer Squash linky. I’ll post the round-up in a week. This looks delicious! I might just be making this for our picnic tomorrow.
Paula says
oh it’s so good! I usually miss those requests so happy I saw it! Have a great weekend.
Christine says
I’m soooooo going to try it!!!!!
Thanks for sharing this at The DIY Dreamer.
Samantha @ Five Heart Home says
Found you via Weekend Potluck. I have lots of garden zucchini to use up and this looks like a great new recipe to try!
I’ve only been blogging for under two months, but your description of the time involved sounds just like my experience so far. I never imagined it would take so much time, but I really love the creative outlet!
Paula says
It takes a lot of time, especially to begin with and to get enough content for people to stay a while. I do know that I could work more efficiently, I get bogged down on social media mostly, but I’me working on that. Thanks for stopping by, heading over to your blog now.
Tina @ Tina's Chic Corner says
This looks amazing! This is a perfect dish for brunch gatherings. 🙂
Paula says
Thank you! Even with the crescent rolls crust :/ it still tastes light and ‘summery’. Thanks for stopping by.
madge | the vegetarian casserole queen says
Great tart recipe! And very interesting information on your blogging work day. I work full time so the time I can spend on my blog is limited to about an hour a day and substantially more on the weekends.
Keep up the good work!
Paula says
I waste a lot of time at the computer that’s not productive. Unless I set my timer, I get lost in promoting, reading, commenting etc. I need to focus better.
Julie @ This Gal Cooks says
Also, one day I hope I can make enough money from blogging to make it be my only job. Ha, I will stay optimistic but I have a long way to go to make what I make at my regular full time job!
Paula says
Ugh, me too! I really, REALLY like it, but I wish I was making more substantial money at it!
Julie @ This Gal Cooks says
I love this tart, Paula! Zucchini is one of my favorite vegetables. Pinning and buffering!
Paula says
Thanks girl. I’ve had this recipe for a loooooooong time, I love it.
Krista @ joyfulhealthyeats says
We love zucchini in this house, and little man loves it too! I will definitely have to try this one. Looks delicious! Thanks for sharing what a “typical” day looks like. Sometimes its hard to find the balance of blogging, editing, photographing, networking, learning. etc while still being a good mom and playing with my 15 month old.
Paula says
It’s very difficult and I’ve always been good at time managment and organization, but this just eats your time up.
Cindy Eikenberg says
Paula, I really like zucchini and love this unique and different way to prepare it! Thanks for sharing – pinning and have a wonderful week!
Paula says
Thanks Cindy. It’s an old, old recipe. I love it. Thanks for amplifying for me!
Joan - My Cookie Clinic says
You go Girl !
Paula says
I don’t know if that’s a good thing, sometimes… most of the time, I feel like I’m spinning my wheels…
Eva Gallant says
That zucchini tart sounds and looks delicious!
Paula says
Thank you, Eva!
Anne ~ Uni Homemaker says
I hear ya, maintaining a food blog can be a full-time job! Your tart looks delicious! I love the idea of using crescent rolls as a pie crust. Great post!
Paula says
Thank you! AND maintaining a food blog is a struggle on your waistline :/