It’s so easy to put together!
Pies and tarts were once a common choice for dinner. However, we now tend to view them as sweet treats. A savory tart is a great choice for lunch or dinner. Quiche can be made for breakfast, lunch or dinner. This easy zucchini tart has an egg base so it’s perfect for any meal.
30m prep time
25m cook time
2 tablespoons butter
3 medium zucchini, thinly sliced
1/2 white onion, diced
2 tablespoons dried parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
1 8-oz package shredded shredded mozzarella cheese (2 cups)
1 tube crescent rolls
2 teaspoons dijon mustard
Preheat oven to 375˚. Thinly slice zucchini by hand or use a mandoline for ultra-thin slices.
Melt butter in a large skillet. Sauté zucchini along with onions, parsley, salt, pepper, garlic powder, basil, and oregano. Cook for 6-8 minutes.
In a large bowl combine zucchini with mozzarella cheese and eggs.
Remove crescent rolls from can. Unwrap each one and arrange on the bottom of a 10-inch pie plate to form a bottom crust.
Press the dough up the sides of the baking dish and make sure it’s even on all sides.
Spread mustard across the bottom of tart crust.
Pour filling into pie pan and bake for 18-22 minutes or until tart is no longer jiggly and top is beginning to brown.