Easy Zucchini, Tomato and Cheese Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 314.3
- Total Fat: 20.4 g
- Cholesterol: 107.9 mg
- Sodium: 898.4 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.2 g
- Protein: 11.3 g
View full nutritional breakdown of Easy Zucchini, Tomato and Cheese Tart calories by ingredient
Introduction
This is a surprisingly satisfying vegetarian dish that even my picky children like. Got this recipe from Food Network light and healthy recipes. This is a surprisingly satisfying vegetarian dish that even my picky children like. Got this recipe from Food Network light and healthy recipes.Number of Servings: 8
Ingredients
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1 onion chopped
2 med zucchini, quartered and chopped thin
1 can chopped tomatoes
2 garlic cloves, minced
1 cup smoked gouda cheese, grated
2 TBSP Olive Oil
1/2 teaspoon salt
generous portion freshly ground black pepper
1 puff pastry sheet
Directions
Let pastry thaw at room temp for 30 minutes until cool.
In skillet, with 2 TBSP of olive oil, saute onion and garlic until tender, about 5 minutes on medium temp.
Add zucchini and saute until tender, about 5 min.
On medium high, add drained tomatoes and cook until most of the liquid from tomatoes is gone. Let cool.
Preheat oven to 425.
Roll out pastry sheet until 11x11 inches.
Lay in pastry dish - either glass or dark. Trim overlapping ends with pastry scissors or just fold in for a bubbly look.
Refrigerate for at least 15 min up to 8 hrs.
In bowl, beat 3 eggs and add grated gouda, blending throughly.
Add vegetable mixture to egg mixture and blend.
Pour into pastry. Bake for 25 to 30 minutes. Knife in center should come out clean when done. Place on cooling rack. Best served warm rather than hot.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYMOTHER.
In skillet, with 2 TBSP of olive oil, saute onion and garlic until tender, about 5 minutes on medium temp.
Add zucchini and saute until tender, about 5 min.
On medium high, add drained tomatoes and cook until most of the liquid from tomatoes is gone. Let cool.
Preheat oven to 425.
Roll out pastry sheet until 11x11 inches.
Lay in pastry dish - either glass or dark. Trim overlapping ends with pastry scissors or just fold in for a bubbly look.
Refrigerate for at least 15 min up to 8 hrs.
In bowl, beat 3 eggs and add grated gouda, blending throughly.
Add vegetable mixture to egg mixture and blend.
Pour into pastry. Bake for 25 to 30 minutes. Knife in center should come out clean when done. Place on cooling rack. Best served warm rather than hot.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYMOTHER.