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.
Please see my Zucchini Ricotta Tart on A Sweet Life.
cimmaryn says
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?
Carolyn says
Yes, it should great without the crust too!
Isis says
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 😉
Carolyn says
Thyme would be quite nice. Or any Italian seasoning.
Isis says
Will do. Thanks so much.
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.
Carolyn says
Just cut and paste into a word doc, then you can print at will!
shelly says
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.
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!
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.
Lorraine says
where do I find the recipe to print?
Carolyn says
Link at the bottom of the post.
Dawn Lopez says
On mobile, it looks like the recipe is not visible (FYI)
Fara says
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.
Vee says
Would you be able to say how much a medium/large zucchini would weigh?
Stephanie says
No idea. Mayve a pound. But literally just get a medium sized zuchini. Worked for me
Stephanie says
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!