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.