Who doesn’t love a great tart? Here’s a gluten-free vegetarian zucchini tart made with fresh ricotta and zucchini from our garden. It can be easily doubled for a larger crowd. And it is even more delicious the second day after the flavors have melded together!
Prep Time: 15 minutes
Cooking Time: 30 minutes
2 cups zucchini, sliced in ¼“medallions (about 1 medium zucchini)
1 tablespoon olive oil/grass-fed butter
1 medium onion, diced
1 cup of diced mushrooms
1 cup whole milk ricotta cheese
1 large egg
¼ cup and 2 tablespoons grated parmesan cheese
Salt and pepper to taste
Preheat oven to 400°F.
Slice zucchini in medallions and season with salt and pepper as desired. Spread out on a plate, and microwave 1-2 minutes till tender and set aside.
In a skillet, sauté onions and mushrooms in in 1 tablespoon of olive oil or grass-fed butter over medium heat till tender. Set aside to cool.
In a small bowl, combine ricotta, whipped egg, and parmesan cheese. Add in onion/mushroom mixture to combine.
Lightly grease a small cast iron skillet or medium baking pan. In bottom of pan, place 2 layers of zucchini medallions, and then spoon ½ of ricotta/vegetable mixture over zucchini. Use one more layer of zucchini, then second ½ of mixture and sprinkle remaining parmesan cheese on top.
Bake for 30-35 minutes till slightly brown. Remove from oven and let set before serving. If made in a cast iron skillet, invert onto plate once it is set and enjoy!