Description
A Tuscan-inspired savory zucchini tart with a crispy edge, creamy interior, and cheesy herb flavor perfect for summer.
Ingredients
Scale
- 4 medium zucchini (about 1 ½ lbs), thinly sliced
- 1 medium onion, thinly sliced
- 1 ½ teaspoons salt, divided
- 1 cup all-purpose flour
- ½ cup cornmeal (optional)
- 2 large eggs
- 1 ½ cups water or milk
- ¼ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- 2 tablespoons fresh herbs (thyme, basil, or parsley)
Instructions
- Place zucchini and onions in a bowl with 1 tsp salt. Let sit 20–30 mins to draw moisture. Squeeze out excess water.
- In a bowl, mix flour, cornmeal, remaining salt, and pepper.
- Whisk eggs, milk or water, and 2 tbsp olive oil. Combine with dry ingredients to form a smooth batter.
- Fold in zucchini, onion, cheeses, and herbs.
- Preheat oven to 400°F (200°C). Grease baking sheet with remaining olive oil. Spread mixture in a thin layer.
- Drizzle top with olive oil and bake for 40–50 minutes until crispy and golden.
- Let cool slightly before slicing. Serve warm or room temp.
Notes
- Mandoline helps achieve evenly thin slices.
- Swap Pecorino with more Parmesan if needed.
- Breadcrumb topping adds extra crunch.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Keywords: savory zucchini bake, zucchini tart, Tuscan zucchini scarpaccia, baked vegetable tart