A simple baked tart inspired by rustic Mediterranean cooking.
It offers steady energy while remaining light but satisfying.
Zucchini brings fresh flavor and tender texture to the filling.
Pecorino cheese adds a rich, savory depth without heaviness.
A golden pastry crust makes this tart perfect for lunch, dinner, or entertaining.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Zucchini and Pecorino Tart
Zucchini and Pecorino tart with a flaky crust and savory cheese filling. A simple Mediterranean-inspired vegetarian recipe perfect for any meal.
Ingredients
Equipment
Round baking Pan
Frying Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Place the pie crust into a tart pan and press gently into the edges.
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini and garlic for 4-5 minutes until slightly tender.
- In a bowl, whisk together eggs, milk, Pecorino cheese, thyme, salt, and black pepper.
- Spread the zucchini evenly over the tart crust.
- Pour the egg and cheese mixture over the zucchini.
- Bake for 30-35 minutes until the filling is set and the top is golden.
- Let the tart cool for 5-10 minutes before slicing.
- Garnish with fresh parsley and serve warm or at room temperature.
Nutrition
Notes
• Blind bake the crust for 10 minutes for an extra crisp base if desired
• Slice zucchini evenly for consistent cooking
• Serve with a fresh green salad for a complete meal
• Slice zucchini evenly for consistent cooking
• Serve with a fresh green salad for a complete meal