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zucchini and pecorino tart, on a towel on a wooden table, close-up side view.
Olivia

Zucchini and Pecorino Tart

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Zucchini and Pecorino tart with a flaky crust and savory cheese filling. A simple Mediterranean-inspired vegetarian recipe perfect for any meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Snack
Cuisine: American
Calories: 292
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 pie crust or tart pastry
  • 2 medium zucchini thinly sliced
  • 1 cup Pecorino Romano cheese grated
  • 3 eggs
  • 1/2 cup milk or plant-based milk
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Quiche Baking Dish
Quiche Baking Dish
$21.99
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Round baking Pan
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Preheat oven to 375°F (190°C).
  2. Place the pie crust into a tart pan and press gently into the edges.
  3. Heat olive oil in a skillet over medium heat.
  4. Sauté zucchini and garlic for 4-5 minutes until slightly tender.
  5. In a bowl, whisk together eggs, milk, Pecorino cheese, thyme, salt, and black pepper.
  6. Spread the zucchini evenly over the tart crust.
  7. Pour the egg and cheese mixture over the zucchini.
  8. Bake for 30-35 minutes until the filling is set and the top is golden.
  9. Let the tart cool for 5-10 minutes before slicing.
  10. Garnish with fresh parsley and serve warm or at room temperature.

Nutrition

Calories: 292kcalCarbohydrates: 18gProtein: 11gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 102mgSodium: 361mgPotassium: 286mgFiber: 1gSugar: 3gVitamin A: 471IUVitamin C: 14mgCalcium: 237mgIron: 2mg

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

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