• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

September 12, 2015

Zucchini Ricotta Tart

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

1.2Kshares

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.

Low Carb Grain-Free Zucchini Ricotta Tart

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.

Healthy Zucchini Ricotta Tart - gluten-free, grain-free #meatlessmonday

 

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.

Please see my Zucchini Ricotta Tart on A Sweet Life.

1.2Kshares

Filed Under: Gluten Free, Low Carb, Main Dishes, Side Dishes Tagged With: almond flour, ricotta, zucchini

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. cimmaryn says

    September 12, 2015 at 11:33 am

    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?

    Reply
    • Carolyn says

      September 12, 2015 at 11:32 pm

      Yes, it should great without the crust too!

      Reply
  2. Isis says

    September 12, 2015 at 11:39 am

    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 😉

    Reply
    • Carolyn says

      September 12, 2015 at 11:48 pm

      Thyme would be quite nice. Or any Italian seasoning.

      Reply
      • Isis says

        September 14, 2015 at 4:40 pm

        Will do. Thanks so much.

        Reply
  3. Jackie Moore says

    September 12, 2015 at 3:13 pm

    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.

    Reply
    • Carolyn says

      September 12, 2015 at 11:30 pm

      Just cut and paste into a word doc, then you can print at will!

      Reply
  4. shelly says

    September 20, 2015 at 3:47 pm

    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.

    Reply
  5. Maya | Wholesome Yum says

    July 1, 2016 at 1:37 pm

    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!

    Reply
  6. Nancy M. says

    November 15, 2016 at 12:38 pm

    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.

    Reply
  7. Lorraine says

    January 3, 2018 at 10:21 pm

    where do I find the recipe to print?

    Reply
    • Carolyn says

      January 4, 2018 at 8:29 am

      Link at the bottom of the post.

      Reply
      • Dawn Lopez says

        September 8, 2018 at 10:36 am

        On mobile, it looks like the recipe is not visible (FYI)

        Reply
  8. Fara says

    June 7, 2019 at 12:36 am

    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.

    Reply
  9. Vee says

    July 5, 2019 at 4:39 pm

    Would you be able to say how much a medium/large zucchini would weigh?

    Reply
    • Stephanie says

      September 9, 2019 at 8:22 am

      No idea. Mayve a pound. But literally just get a medium sized zuchini. Worked for me

      Reply
  10. Stephanie says

    September 9, 2019 at 8:21 am

    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!

    Reply
  11. Kelly A Yong says

    March 11, 2020 at 3:30 pm

    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.

    Reply
    • Carolyn says

      March 11, 2020 at 4:05 pm

      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?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY