Zucchini Crust Tomato Basil Tart

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.

Ingredients Nutrition


  1. Place the zucchini and scallions in a large sauté pan.
  2. Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
  3. Drain in a colander.
  4. Press out excess water with a large spoon.
  5. Return the zucchini and scallions to the pan.
  6. Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
  7. Allow to cool for 5 minutes, tossing frquently.
  8. Add the egg; toss.
  9. Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
  10. Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
  11. This"crust" is very thick.
  12. Bake for 15 to 18 minutes, until golden.
  13. Remove and sprinkle with 1/2 cup Fontina.
  14. Top with the tomato slices, overlapping slightly if necessary.
  15. Season lightly with salt and pepper.
  16. Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
  17. Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
  18. Allow to sit for at least 10 minutes before cutting.
  19. Enjoy!
Most Helpful

I was searching for good recipes to use up my huge overload of garden zucchini and I'm glad I chose this one to make, it is wonderful! the only change I made was I added in fresh garlic with the zucchini and scallions, I also added in some cayenne pepper for some heat, thanks for a great recipe I will make again Sharon!

Kittencal@recipezazz September 28, 2008

Truly delicious (and very attractive as well). Prepared just as posted, and wouldn't change a thing. I served this as a light meal with some smoked salmon on the side- perfect combination of flavors. My husband also suggests would go well with anchovies (?) for those that like them. This could easily be used as a starter for a larger meal. Thanks for posting!

FlemishMinx January 16, 2005

This made a wonderful light summer meal. I'll definitely make it again. I had some frozen grated zucchini left from last summer that I used up, along with a fresh yellow squash. I used goat cheese instead of Fontina. I might try it with feta the next time. My 5-year-old liked it and even the 2-year-old ate it. Thanks for sharing.

Sonata July 22, 2006