Zucchini and flower tart with a bread crust: a surprising seasonal main course! The star of today’s recipe is a delicious tart made with zucchini and flowers, a simple yet flavorful summer dish, and definitely different from my zucchini and ricotta with almonds flans. In this case, we are indeed talking about a real egg, cheese, and vegetable-based main course, meant to be served hot or warm, perhaps accompanied by a fresh side dish or a slice of rustic bread. The flans, on the other hand, are also perfect in mini version for a fancy appetizer or a friend aperitif.
The summer season gives us zucchini in abundance, and with their flowers you can create always new and creative dishes. From creamy pastas like paccheri with zucchini and olives, to flavorful main courses like baked zucchini alla pizzaiola, to the simplest but delicious sides like stewed zucchini or marinated raw zucchini spaghetti: the possibilities are truly endless.
This year too, I didn’t miss this delight in the kitchen: among zucchini flowers stuffed with ricotta and anchovies, zucchini grilled in oil, and new recipes to experiment with, I really satisfied my craving!
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 220.52 (Kcal)
- Carbohydrates 12.31 (g) of which sugars 1.56 (g)
- Proteins 12.77 (g)
- Fat 14.17 (g) of which saturated 4.40 (g)of which unsaturated 2.55 (g)
- Fibers 1.39 (g)
- Sodium 475.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 zucchini (medium)
- 12 zucchini flowers
- 1 shallot
- 2 eggs
- 100 ml milk
- 1/4 cup grated Parmesan
- 2.5 oz mozzarella (julienned)
- 2.5 oz scamorza (julienned)
- to taste salt
- to taste black pepper
- 3 tablespoons extra virgin olive oil
- 3 slices stale bread
Tools: tart and zucchini
- Pan
- Baking Dish
- Salad Bowl
- Small Bowl
Recipe: zucchini and flower tart
Summer, natural, vegetarian.
Clean the zucchini and flowers well, then slice the former into thin rounds and the latter into strips.
Chop the onion finely (I used the manual chopper), put it in a pan with the oil, sauté and add the zucchini. Sauté for about 10 minutes until they are soft. Now add the zucchini flowers, cook for another minute, salt, pepper, and turn off the stove.
In a bowl, beat two eggs with the milk, add 2 tablespoons of grated Parmesan, and a pinch of pepper.
Add the sautéed zucchini and flowers, finally the julienned mozzarella and scamorza (I use a ready-made mix). Mix all the ingredients well.
Crumble the stale bread (do not make it too fine), and mix it in a bowl with some oil and a pinch of salt. Leave a small amount aside because you will need it at the end.
Line a round baking dish with parchment paper about 8-9 inches in diameter, then spread the freshly crumbled bread, pressing well to form a good base, then pour over the prepared zucchini mixture.
Sprinkle the surface with the remaining grated Parmesan and the crumbled bread you set aside.
Bake in a static oven at 350 degrees Fahrenheit for about 30 minutes or until the tart is golden and firm.
Serve it warm, even as a single dish.
The zucchini and flower tart is a summer second course with a soft heart and a crispy surface, perfect to enjoy at lunch accompanied by a fresh seasonal salad. Delicious even at room temperature, it’s ideal to bring along for an outdoor picnic or a light lunch on the terrace.
Storage and tips
Storage: the zucchini tart keeps in the refrigerator for 2–3 days, in an airtight container or covered with plastic wrap. Before storing, let it cool completely to room temperature. When you want to enjoy it again, you can reheat it in the oven or, alternatively, eat it at room temperature. I do not recommend freezing.
Tips: you can enrich it with black olives or speck cubes. You can replace the milk with vegetable cream and the stale bread with breadcrumbs.
FAQ
What can I substitute mozzarella and provola with?
You can use scamorza or for a more neutral taste, well-drained ricotta.
Can I prepare it in advance?
Yes! The tart can be prepared the day before. You can store it in the fridge and reheat it in the oven at 320°F for 10-15 minutes.
What can I serve it with?
Perfect with a tomato and basil salad, a cold yogurt and cucumber cream, or simply with rustic bread.
