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    You are in: Home / Recipes / Zucchini Tart Recipe
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    Zucchini Tart

    Zucchini Tart. Photo by Zurie

    1/4 Photos of Zucchini Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Dib's's Note:

    A great summer dish.

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    Serves: 6



    Units: US | Metric


    1. 1
      Grate the zucchini, sprinkle it with salt and toss well .
    2. 2
      Place in a colander to drain for 30 minutes .
    3. 3
      Over a bowl, squeeze the zucchini and save liquid .
    4. 4
      Preheat oven to 350 .
    5. 5
      In a large skillet melt the butter over medium heat .
    6. 6
      Add the onion, garlic and zucchini and cook for 10 minutes .
    7. 7
      Add the flour and tarragon and cook over medium low heat for 5 more minutes .
    8. 8
      Stir in the reserved zucchini liquid and cook until thickened .
    9. 9
      Cool to lukewarm .
    10. 10
      In a small bowl beat the egg with the milk .
    11. 11
      Stir it into the zucchini mixture along with the cheeses .
    12. 12
      Mix well and spoon into the baked pie shell.
    13. 13
      Bake at 350 for 35 minutes .
    14. 14
      I should be puffy and golden on color .
    15. 15
      This is nice served with a tomato corn salad topped with pesto or balsamic dressing .

    Ratings & Reviews:

    • on March 02, 2011


      This had a very nice flavor, but DH did not like the gooey texture. If I made this again I would not add the liquid from the zucchini. thanks

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    • on July 10, 2010


      Great!! Lovely side dish! I didn't change a thing. I had to buy and defrost a roll of short pastry, and perhaps my pastry plate was a little too large for the recipe. I made it to go with a simple (whole) chicken, roasted in the oven with citrussy flavours plus Van der Hum liqueur. Plus a mixed salad. I used Swiss Emmenthal cheese and Parmesan -- I am not sure what is meant by "Swiss cheese" in the USA. One word of warning: if you have a convection oven like me, use a lower heat than 350 F/180 C. I had to turn mine down to 160 C after 20 minutes, because the crust threatened to burn. This was a delicious side dish. But I also think, as suggested by the photos, that it would be a great light brunch/lunch slice, with a cool salad added. And don't forget the glass of chilled white wine!

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    • on July 06, 2010


      This was a new and nice way to fix zucchini. I had my sister and brother in law over for some fried catfish, and I fixed this to go with it. I didn't have any grated swiss, only sliced. I tore it up into little pieces and added that. I think it made it to rich, because when I got a bite with swiss, it was overpowering. I will be making this again, but with the grated and maybe just 1/2 cup. Thanks so much for sharing. Made for the Undercover Tag Game.

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    Nutritional Facts for Zucchini Tart

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 221.9
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 5.8 g
    Cholesterol 50.6 mg
    Sodium 798.5 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 2.3 g
    Sugars 5.2 g
    Protein 9.7 g

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