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Fresh Zucchini Tart starts with an easy premade crust, topped with zucchini then smothered with cheese.
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Fresh Zucchini Tart

Fresh Zucchini Tart starts with an easy premade crust, topped with zucchini then smothered with cheese.
Course any meal
Cuisine American/Southern
Keyword pie, tart, vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 277kcal

Equipment

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

Calories: 277kcal | Carbohydrates: 16g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 591mg | Potassium: 250mg | Fiber: 1g | Sugar: 6g | Vitamin A: 577IU | Vitamin C: 13mg | Calcium: 173mg | Iron: 1mg