Zucchini Tomato Tart

rebecca Breakfast, Recipe Courses, Side Dish Leave a Comment


Zucchini Tomato Tart
Print Recipe
A delicious and unique way to use up that bountiful summer harvest of tomatoes and zucchini.
Servings Prep Time
8 servings 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
25 minutes
Zucchini Tomato Tart
Print Recipe
A delicious and unique way to use up that bountiful summer harvest of tomatoes and zucchini.
Servings Prep Time
8 servings 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
25 minutes
Instructions
  1. Bake piecrust at 450 degrees for 10 minutes, or until lightly browned. Let cool. Saute zucchini in oil over medium heat, five minutes or until lightly browned. Arrange zucchini in bottom of piecrust, and tomatoes on top of zucchini. Stir together basil, cheese & mayo. Drop by spoonfuls onto tomatoes, then gently spread. Sprinkle with salt & pepper. Bake at 425 degrees for 10-15 minutes, or until heated and cheese is melted and golden. Eat. Love.
Recipe Notes

Thanks to Southern Living for recipe and photo.

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