Zucchini Tart

Zucchini Tarts

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Zucchini Tart


Units Scale


  1. 1 cup plain greek yogurt, whole milk
  2. 1 garlic clove, minced
  3. 6 large eggs
  4. 1/2 cup parmesan, finely grated
  5. 1 tablespoon chives, minced
  6. 1 tablespoon thyme, minced
  7. 2 tablespoons olive oil
  8. 1/2 teaspoon each salt and pepper
  9. 2 zucchini, very thinly sliced

1 parbaked pastry crust


  1. In a bowl mix together the filling except for the zucchini if cutting it thin, if you cubed it then add it in last.
  2. Preheat the oven to 350. If you added the zucchini into the filling, pour it into the pastry crust 3/4 of the way up.
  3. If you cut the zucchini thin then pour the filling 2/3 (with a little filling leftover) of the way up inside the pastry crust and layer the thin zucchini in a spiral on top. Once the the zucchini has been spiraled, pour the remaining mixture on top over the zucchini.
  4. Sprinkle with a little more parmesan on top and bake in the oven for 20-30 minutes or until golden on top and set in the middle.

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