Zucchini Crust Tomato Basil Tart


  • 2 lbs zucchini, shredded (about 6 medium zukes)
  • 1 bunch scallion, thinly sliced (use white and green parts)
  • 1/4 cup fine dry breadcrumb, plus
  • 2 tablespoons fine dry breadcrumbs
  • salt and black pepper
  • 1 egg, beaten
  • 6 ounces shredded Fontina cheese, divided
  • 1 medium Tomato, quartered,thinly sliced
  • 1/4 cup loosely packed slivered fresh basil leaf
  • 2 tablespoons extra virgin olive oil, plus more extra virgin olive oil, for the pan


  1. Place the zucchini and scallions in a large sauté pan.
  2. Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
  3. Drain in a colander.
  4. Press out excess water with a large spoon.
  5. Return the zucchini and scallions to the pan.
  6. Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
  7. Allow to cool for 5 minutes, tossing frquently.
  8. Add the egg; toss.
  9. Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
  10. Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
  11. This”crust” is very thick.
  12. Bake for 15 to 18 minutes, until golden.
  13. Remove and sprinkle with 1/2 cup Fontina.
  14. Top with the tomato slices, overlapping slightly if necessary.
  15. Season lightly with salt and pepper.
  16. Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
  17. Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
  18. Allow to sit for at least 10 minutes before cutting.

Servings: 6

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