Zucchini is not naturally a flavorful vegetable, and the grilling step is what changes that. The high heat caramelizes the sugars in the slices, the Maillard reaction doing its work, and also draws out moisture before the batter goes in, which keeps the finished tart from being watery. Alternating green and yellow slices in overlapping circles is as much about texture as visual appeal: it ensures every wedge gets both varieties and distributes the slight flavor difference between them evenly across the dish.
The batter is a clafoutis base, eggs, milk, a little flour, garlic paste, and chopped rosemary, poured over the arranged zucchini before the cheese goes on top. It bakes for about thirty-five minutes and comes out of the oven puffed and golden, collapsing slightly as it cools, which is exactly what it is supposed to do. A cheese that melts evenly without overpowering the zucchini is the right choice; mild cheddar, young Gouda, or aged Havarti all work well here.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Zucchini in two colors; the traditional green one and a yellow summer squash, which is also a zucchini.
- Rosemary, a wonderful herb, with a strong aroma and flavor. Just a little bit is enough to make it pop.
- All-purpose flour
- Eggs
- Milk
- Cheddar cheese – May alternatives are possible and it’s really up to you. I would say though, that a cheese that melts easily and has enough flavor to stand out, without overpowering the rest, would work best. Oh yeah and pick a cheese that browns nicely. I am thinking of a mild cheddar, a young Gouda, may be an aged Havarti.
- Garlic
How to Make Green and Yellow Zucchini Tart
Step 1 – Slice the zucchini and squash.
Step 2 – Grill/roast the zucchini and squash in no or very little oil.
Step 3 – Mix the batter, grate the cheese and chop the rosemary.
Step 4 – Place grilled zucchini and squash slices in a pie dish in overlapping circles, two circles in total. Alternate green and yellow.
Step 5 – Poor the batter over the slices and cover with a thin layer of cheese.
Step 6 – Place in oven (400°F) and bake. Sprinkle with rosemary leaves.
Alternative Savory Pie Recipes to Try
Green and Yellow Zucchini Tart
Pin Recipe FacebookIngredients
- 2 zucchini
- 2 summer squash
- 2 eggs
- 1 tablespoon all-purpose flour
- 1 cup milk
- salt and pepper
- 1 teaspoon garlic paste
- 1/2 tablespoon rosemary, chopped
- 3 ounces cheese, cheddar, Gouda, havarti
Instructions
- Preheat oven to 400°F.
- Wash and cut zucchini and summer squash in 1/4 inch thick slices. Don't peel.
- Mix flour, eggs and milk into a smooth batter. Add salt, pepper, garlic paste and chopped rosemary and set aside.
- Heat a grilling pan and cook slices on medium-high heat until nice grilling marks appear. Allow to 'drain' on a kitchen towel.
- Grease pie dish with oil or butter and place grilled zucchini and squash slices in overlapping circles in the pie dish, two or more circles, depending on the size of the pie dish. Alternate green and yellow slices. (NOTE 1)
- Sprinkle with salt and pepper.
- Cover tart lightly with grated cheese and place in oven. (NOTE 2)
- Bake for approx. 35 minutes. (NOTE 3)
- Take the green and yellow zucchini tart out of the oven (it will collapse a little) and sprinkle with a few rosemary leaves. Serve warm.
Notes
- I used a 9-inch pie dish. This results in a very thin pie. It goes without saying that when using a smaller pie dish, you’ll have more layers and may have to adjust the cooking time.
- When selecting a cheese, be mindful not to use an overpowering sharp version. You still want to taste the zucchini, not just the cheese.
- When tart becomes too brown before the end of the baking time, cover with aluminum foil to avoid burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.