Zucchini Tomato Tart
Print Recipe
A delicious and unique way to use up that bountiful summer harvest of tomatoes and zucchini.
CourseAppetizers, Side Dish
Servings Prep Time 8 servings 20 minutes
Cook Time 25 minutes
Servings Prep Time 8 servings 20 minutes Cook Time 25 minutes
Zucchini Tomato Tart
Print Recipe
A delicious and unique way to use up that bountiful summer harvest of tomatoes and zucchini.
CourseAppetizers, Side Dish
Servings Prep Time 8 servings 20 minutes
Cook Time 25 minutes
Servings Prep Time 8 servings 20 minutes Cook Time 25 minutes
Ingredients
2 small zucchini, thinly sliced
4 medium plum tomatoes
1/2 cup fresh basil, chopped
1/3 cup Fresh Parmesan cheese - grated
1/3 cup Mayonnaise
Servings: servings
Instructions
Bake piecrust at 450 degrees for 10 minutes, or until lightly browned. Let cool. Saute zucchini in oil over medium heat, five minutes or until lightly browned. Arrange zucchini in bottom of piecrust, and tomatoes on top of zucchini. Stir together basil, cheese & mayo. Drop by spoonfuls onto tomatoes, then gently spread. Sprinkle with salt & pepper. Bake at 425 degrees for 10-15 minutes, or until heated and cheese is melted and golden. Eat. Love.
Recipe Notes
Thanks to Southern Living for recipe and photo.
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