Thanks to our friends Glara and Rick, we were given a giant zucchini from their garden. K made zucchini fries in the oven with the first half last week. They didn't look as great as they tasted, so we'll attempt them again. With the second half, I decided on a savory tart. It's an adaptation of Jaime's (our old cooking club companion) Zucchini Tomato Eggplant Tart with Potato Crust. Since K is allergic to eggplant, I simply omitted the eggplant and added some more tomatoes. I also used a casserole dish instead of pie pan because the potatoes yielded so much. If you wish to use a pie pan, I'd recommend cutting the recipe in half or by one third. With the egg filling and hash brown crust, it makes a great breakfast.
Tart with Potato Crust
4-5 small potatoes, grated
salt & pepper
butter to coat pie pan
1/2 zucchini sliced (thicker than 1/4”)
1 small onion, sliced
1 tsp rosemary
2 tsp thyme,
1 tbsp basil,
olive oil to coat zucchini
1) Mix grated potatoes and onions.
2) Squeeze out the liquid.
3) Add some salt and pepper.
4) Spread out in a greased (oil or butter) pie pan.
5) Bake at 350 degrees Fahrenheit for about
6) Remove until ready to use.
Make filling while crust bakes:
7) Roast zucchini
eggplant in some olive oil and salt for 15-20 minutes until soft.
8) Saute onions in olive oil until caramelized (15-20 minutes or so) - cook over low heat, stirring often.
9) Add garlic for 2-3 minutes.
10) Add tomatoes until warmed through.
11) Cover with balsamic vinegar.
12) Raise heat to medium and cook off some of the balsamic vinegar (5 minutes
13) Strain liquid.
14) Put onion/tomato mixture in a bowl.
15) Mix in
veggies, most of the cheese, zucchini, and herbs. (Leave some aside for topping.)
16) Whisk eggs and add to mix.
17) Pour into crust.
18) Sprinkle remaining zucchini and cheese on top.
19) Bake for
45 minutes, until cooked through.