Zucchini Crust Tomato Basil Tart

Recipe by Sharon123
READY IN: 1hr 10mins




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