Grilled Zucchini Tomato Tart
Last year it was orange peppers. This year it’s zucchini. Zucchini bread, zucchini cake, zucchini muffins. Repeat. These past few weeks I’ve cooked all of the zucchini clichés. Twice. This season we’re overflowing with green summer squash even more than usual. By no means am I complaining, I love zucchini. But a gal and can only make so many renditions of vegetable flavored loaves and cakes before her domestic gesture starts to get politely refused.
So I went on a hunt for the best non-traditional zucchini recipe that would make my friends and co-workers forget how many slices of veggie cake I made them eat this past July. My end result: A zucchini tomato tart. A dish that is savory, easy to make, and jam packed with garden fresh flavor. Below see the easy step-by-step guide to make my adaptation of this tart (The recipe is inspired from a dish I originally came across in Southern Living – but I added my own twists, and made the executive decision to toss the zucchini on the grill). After trying this one out, you might just be tempted to tuck your zucchini bread card to the very back of your recipe box. (Finished tart photo above).
So I went on a hunt for the best non-traditional zucchini recipe that would make my friends and co-workers forget how many slices of veggie cake I made them eat this past July. My end result: A zucchini tomato tart. A dish that is savory, easy to make, and jam packed with garden fresh flavor. Below see the easy step-by-step guide to make my adaptation of this tart (The recipe is inspired from a dish I originally came across in Southern Living – but I added my own twists, and made the executive decision to toss the zucchini on the grill). After trying this one out, you might just be tempted to tuck your zucchini bread card to the very back of your recipe box. (Finished tart photo above).
You’ll Need:
1 package of refrigerated crescent rolls. (10.1 oz.)
2 medium zucchinis (sliced length-wise to grill)
1 tablespoon of extra virgin olive oil
3 medium plum tomatoes sliced
½ cup fresh basil chopped
1/3 cup of freshly grated parmesan cheese
1/3 cup light mayonnaise
Salt and pepper to taste
1 package of refrigerated crescent rolls. (10.1 oz.)
2 medium zucchinis (sliced length-wise to grill)
1 tablespoon of extra virgin olive oil
3 medium plum tomatoes sliced
½ cup fresh basil chopped
1/3 cup of freshly grated parmesan cheese
1/3 cup light mayonnaise
Salt and pepper to taste
Grilled Zucchini Tomato Tart
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8 (Serve as a summer appetizer, vegetarian entrée, or a seasonal side dish)
Instructions:
In a pie shell that is coated with non-stick cooking spray, pinch unrolled crescent dough into pie shell (Working with a fluted dish makes for a beautiful final presentation). Using a fork, poke holes into the crust you just formed. Bake piecrust at 425 degrees for 8-9 minutes (or until piecrust is lightly golden). Let piecrust cool. Outside by the grill sprinkle your zucchini strips with oil, salt, and pepper. Grill, flip, and cook the zucchini until lightly brown. (photo above)
Next, layer grilled zucchini across the piecrust. Arrange the sliced tomatoes on top of zucchini. In a separate small bowl stir together the mayonnaise, cheese, and chopped basil. Using a teaspoon, drop the spread in even dollops on top of tomatoes, and spread gently. Sprinkle with pepper to taste (see above). After all of the spread is on the tart, spread evenly and gently with spoon. Bake the tart at 425 for 10 to 15 minutes or until cheese mixture is slightly melted. Mangia!
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8 (Serve as a summer appetizer, vegetarian entrée, or a seasonal side dish)
Instructions:
In a pie shell that is coated with non-stick cooking spray, pinch unrolled crescent dough into pie shell (Working with a fluted dish makes for a beautiful final presentation). Using a fork, poke holes into the crust you just formed. Bake piecrust at 425 degrees for 8-9 minutes (or until piecrust is lightly golden). Let piecrust cool. Outside by the grill sprinkle your zucchini strips with oil, salt, and pepper. Grill, flip, and cook the zucchini until lightly brown. (photo above)
Next, layer grilled zucchini across the piecrust. Arrange the sliced tomatoes on top of zucchini. In a separate small bowl stir together the mayonnaise, cheese, and chopped basil. Using a teaspoon, drop the spread in even dollops on top of tomatoes, and spread gently. Sprinkle with pepper to taste (see above). After all of the spread is on the tart, spread evenly and gently with spoon. Bake the tart at 425 for 10 to 15 minutes or until cheese mixture is slightly melted. Mangia!
July 31, 2009
Am I the only one who’s zucchini decided to not grow this year? Tomatoes, carrots, beans, all yes. Zucchini, flop! My favorite vegetable. This looks delicious though, I will have to pick up some zukes at the Farmers Market (oh the humanity…) and give it a try.
July 31st, 2009 at 4:02 pmJust looking at this made me hungry!! I’m going to pick up soem zucchini at the market tomorrow!
July 31st, 2009 at 4:51 pmThis looks so good! I’m going to make it tomorrow! My zucchini is growing overnight it seems
July 31st, 2009 at 4:59 pmI FINALLY got sick of making delicious dilly lemon zucchini fritters and I unloaded half my zucchini on friends who have been making numerous bread, muffins and stir fry’s. This post came at the best time. I have 4 more zukes just waiting for this Tart action. Thanks!
July 31st, 2009 at 5:15 pmOMG…that looks wonderful. So tomorrow night it’s zucchini tart and basil ice cream for dessert….Yippee Yahoo!!!
Thanks for the recipes
July 31st, 2009 at 7:59 pmAnother great idea for zucchini is to grate it up with some potatoes, radishes, carrots, whatever: stir fry that with some cayenne or jalapenos and use it instead of carne asada in burritos. Excellent!
August 1st, 2009 at 1:09 amYou should really consider removing any rings from your fingers when you are preparing food. It’s unsanitary to keep them on as there’s a lot of dirt and bacteria that can get on and underneath them.
August 1st, 2009 at 12:50 pmThat looks really yummy. I’m still not relegating zucchini bread to the back of my recipe box. I really love zucchini bread and with only one harvested yet this year (come on zucchini start producing) I haven’t made it yet.
August 1st, 2009 at 1:31 pmYum – this looks amazing! Can’t wait to give it a try.
August 1st, 2009 at 2:04 pmDelicious – thanks so much. My zukes aren’t quite tart ready and the tomatoes are still just at blush stage so I got the veggies at the farmer’s market this morning and made this for lunch. The basil was our own and we ate it amid the zuke and tomato plants in the garden. Already have a request to make it again.
August 2nd, 2009 at 8:45 pmMade it once the way the recipe is written, and enjoyed it. It reminded me of a crescent roll recipe I’ve tried in the past, so I made it again. I diced the grilled zucchini and combined all the filling ingredients, then placed about 1/2 cup of the filling in the center of two rolled out crescent rolls (pinching the middle seam together). Then pinch and pull the edges, making a little bundle. Brush the top with melted butter, and sprinkle on some crushed croutons/breadcrumbs. Bake until golden brown, about 25 minutes. Either way is good, but the bundle way makes for a great on-the-go version.
August 4th, 2009 at 11:26 pmmade this last night for dinner with yellow squash instead of zucchini, added a couple of mini sliced onions from the garden, and added minced garlic to the cheese mixture. it was fabulous. what a perfect way to use up some of summer’s surplus. now i just need an endless supply of crescent rolls to go with it…
August 5th, 2009 at 8:28 amKim and Jennifer – These tweaks and additions sound fantastic! I’m glad you enjoyed the recipe, thanks for sharing how it all turned out!! I’m having a housewarming party this Friday, and I can’t wait to make it again for my guests!
August 5th, 2009 at 9:43 amThis recipe looks divine! I can’r wait to try it! I love trying to figure out different ways to use all of my zucchini. Here is a recipe I recently just modified and LOVED to use the huge zucc’s I get in my CSA box.
Lentil Bolognese Lasagna
1 lg onion
2-4 shredded zucchini
1 carrot
few cloves of garlic
3-6 fresh tomatoes, cut in cubes
small can (2oz?) tomato paste
4 cups veggie broth/water
2 cups red lentils
any hard cheese
goat cheese
fresh basil
In large pan heat olive oil and onion until translucent, add carrot and garlic. after a couple min add shredded zucchini (at thins time I also added a couple of dollops of fresh pesto I had just made) Cook a couple more min. Add cut tomatoes, veggie broth (or combo of veggie broth and water) and tomato paste. Stir until tomato paste is dissolved. Add 2 cups red lentils and let simmer until lentils are done. About 30 min. salt and pepper for taste.
In a large lasagna pan, drizzle and coat pan with olive oil. Start first layer with lasagna noodles (preferably noodles you do not have to cook, will say on package), then layer a good amount of lentil sauce topping it of with shredded cheese (parm and ramano have worked the best for me), then repeat, except the second layer instead of the shredded hard cheese i usually do goat cheese and another layer of fresh pesto. Keep layering until out of sauce (at least three layers). Always finish top with sauce and cheese. Bake for 45 min covered with tin foil. The last 15 min uncover to let cheese melt and brown. I usually serve it with a handful od freshly chopped basil on top.
I promise it will be the meaty-est meatless lasagna you’ll ever try!
August 17th, 2009 at 12:43 am