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zucchini crust tomato basil tart


the crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. try this! this is a giada recipe from everyday italian.


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  1. Place the zucchini and scallions in a large saut pan
  2. Cook over high heat
  3. Stirring frquently
  4. Until the zucchini shrinks
  5. About 6 minutes
  6. Drain in a colander
  7. Press out excess water with a large spoon
  8. Return the zucchini and scallions to the pan
  9. Add 1 / 4 cup bread crumbs and 1 / 2 teaspoon each salt annd pepper
  10. Allow to cool for 5 minutes
  11. Tossing frquently
  12. Add the egg
  13. Toss
  14. Preheat the oven to 400f coat a 9-inch pie pan with oil
  15. Press the zucchini mixture into the bottom and up the sides
  16. But not over the lip
  17. Of the pan
  18. This"crust" is very thick
  19. Bake for 15 to 18 minutes
  20. Until golden
  21. Remove and sprinkle with 1 / 2 cup fontina
  22. Top with the tomato slices
  23. Overlapping slightly if necessary
  24. Season lightly with salt and pepper
  25. Cover with 2 tablespoons bread crumbs
  26. The basil
  27. The olive oil and the remaining cup of fontina
  28. Reduce the oven temperature to 350f bake for 30 minutes
  29. Or until the cheese is well browned
  30. Allow to sit for at least 10 minutes before cutting
  31. Enjoy !

Step 20

Total Time in Minute 70

Ingredients Count 10

cooking zucchini crust tomato basil tart

See More Relate Photo




Fine dry breadcrumb

Fine dry breadcrumbs

Salt and black pepper


Fontina cheese


Fresh basil leaf

Extra virgin olive oil

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