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zucchini tart



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  • Carbohydrates: 222.0
  • Fats: 20.0
  • Dietary Fiber: 20.0
  • Minerals: 33.0
  • Proteins: 19.0
  • Vitamins: 28.0
  • Water: 5.0


  1. Grate the zucchini
  2. Sprinkle it with salt and toss well
  3. Place in a colander to drain for 30 minutes
  4. Over a bowl
  5. Squeeze the zucchini and save liquid
  6. Preheat oven to 350
  7. In a large skillet melt the butter over medium heat
  8. Add the onion
  9. Garlic and zucchini and cook for 10 minutes
  10. Add the flour and tarragon and cook over medium low heat for 5 more minutes
  11. Stir in the reserved zucchini liquid and cook until thickened
  12. Cool to lukewarm
  13. In a small bowl beat the egg with the milk
  14. Stir it into the zucchini mixture along with the cheeses
  15. Mix well and spoon into the baked pie shell
  16. Bake at 350 for 35 minutes
  17. I should be puffy and golden on color
  18. This is nice served with a tomato corn salad topped with pesto or balsamic dressing

Step 15

Total Time in Minute 95

Ingredients Count 12

cooking zucchini tart

See More Relate Photo


9 in.baked pastry shell






All-purpose flour




Swiss cheese

Parmesan cheese

zucchini tart Related Video

































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