This delicious low carb zucchini tart makes a great side dish or main course. It’s perfect for Meatless Monday or if you just feel like going vegetarian for a change.
Yes, yes, I am still harvesting some monster zucchinis out of my single plant. It always seems like there is a huge end-of-the-summer glut of zukes, like the plants know they have to crank it all out before the cold weather arrives. In my low carb world, zucchini is really always in season because it’s so wildly useful. But I do find I get overwhelmed at this time of year, trying to come up with ways to use it. I grated a whole bunch and froze it for some future cakes or muffins. But I figured I had one more zucchini recipe in me before summer’s end.
I’d already done some savoury zucchini muffins, a glorious zucchini layer cake, and zucchini spice donuts. Time for something a little different, something you could make a whole meal out of. Well, I could probably make a whole meal out of my Blueberry Lemon Zucchini Cake but that’s a different story. This savoury tart, though, could be either a side dish or a full meal, perfect for Meatless Monday. Or it could be breakfast too, it’s wonderful heated up just gently in a toaster oven.
Keto Zucchini Ricotta Tart
- 1 ½ cups almond flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup melted butter
- 1 medium-large zucchini thinly sliced cross-wise (use a mandolin if you have one)
- ½ teaspoon salt
- 8 ounces ricotta
- 3 large eggs
- ¼ cup whipping cream
- 2 cloves garlic minced
- 1 teaspoon fresh dill minced
- Additional salt and pepper to taste
- ½ cup shredded parmesan
- Preheat oven to 325F and grease a 9-inch ceramic or glass tart pan.
- In a large bowl, whisk together the almond flour, , garlic powder and salt. Stir in butter until dough resembles coarse crumbs. Press firmly into bottom and up sides of pan and bake 15 minutes.
- Remove and let cool.
- Layer zucchini in a colander and sprinkle each layer with a little salt. Let sit and drain for 30 minutes. Rinse and layer on tea towels or paper towels and pat dry.
- In a large bowl, whisk together the ricotta, eggs, whipping cream, garlic, dill, salt and pepper. Stir in almost all the zucchini slices, reserving about 30 for layering on top.
- Pour mixture into cooled crust. Layer remaining zucchini slices in concentric circles and sprinkle with parmesan cheese. Bake 60 to 70 minutes, or until center is no longer wobbly and a tester comes out clean.
Made this tonight and it’s so good. I subbed yellow squash and added valdalia onions and basil instead of dill. This is so good. Will definitely make again and again! Thanks, Carolyn!
Oh I’m very into savory tarts lately and this looks so good! Thank you!
The crust and filling turned out great! Thanks for the tasty and satisfying recipe–we had it as our main dish last night.
Just starting back into keto after being on vacation for a week. A neighbor shared some zucchini with me, so this was the perfect recipe! I can’t wait to try it with other types of cheeses on top. So yummy!
My daughter is allergic to coconut. What’s best to sub for that tablespoon of coconut flour?
Thank you – yours is the only blog I follow & have followed for. . . idk. . . about since you started it, more or less. 😉
Try adding more almond flour in 3x the amount of the coconut.
Diane McClure says
The zucchini ricotta tart recipe is no longer available, as the Sweet Life website is no longer accessible. Please advise how to obtain the recipe. Regards, Diane McClure
I just added it! I am slowly taking back all the old recipes that were on A Sweet Life but it’s a big task!
Kelly A Yong says
This sounds delicious and I am planning to make it tonight for a keto-friendly potluck crowd.
I don’t have a 9″ glass baking dish; can I use an 8″ square glass dish instead?, and are there any adjustments needed to receipe amounts or cooking times? Thank you so much.
I’m honestly not sure how to do it in a square pan. I’d keep the amounts the same though. Are you putting some of the crust up the sides or just on the bottom?
Just wanted to say I tried this recipe and it was great! Thanks for sharing.
I didn’t have all the expensive flours for the crust so I just bought chickpea flour and made a socca as the bottom layer, then the filling on top and baked. So delicious!
Would you be able to say how much a medium/large zucchini would weigh?
No idea. Mayve a pound. But literally just get a medium sized zuchini. Worked for me
Hi Carolyn, I’d like to make a fresh fruit tart. I’m going to fill the tart shell with cream cheese and fruits topping. Which one of your pie/tart recipes do you think is suitable for the unbaked tart? I only need to bake the shell once.
where do I find the recipe to print?
Link at the bottom of the post.
Dawn Lopez says
On mobile, it looks like the recipe is not visible (FYI)
Nancy M. says
For a crustless quiche or tart, I find that if I oil or spray the baking dish and dust it with a little corn meal, dump excess, it almost formsa a crust.
Maya | Wholesome Yum says
Hi Carolyn, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!
The filling in this tart was absolutely delicious but the crust was too much like eating cheesecake. I wonder if adding cheese or egg white to the base might firm it up. Or just bake it without the base I suppose. Very yummy recipe so thankyou.
Jackie Moore says
I wish there could be a “Print” command on your recipe when I go to another site to see it. I have to have a copy of it in the kitchen when I try to make it. Thanks.
Just cut and paste into a word doc, then you can print at will!
This looks really yummy! Question – I’m not a fan of dill. Obviously I can just omit it, but do you have a suggestion for a replacement herb/spice that would also be good? Thanks 😉
Thyme would be quite nice. Or any Italian seasoning.
Will do. Thanks so much.
I checked out the recipe, and it looks awesome! I am definitely going to try it, but I was wondering if I could just make it without the crust? Since I have been baking yummy sweet treats (like your blueberry zucchini lemon cake — amazing!), I am trying to stick to less carbs in my savory treats. 🙂 Any reason it would not work without the crust?
Yes, it should great without the crust too!