Recipe Review - Zucchinni Tomatoe Tart

[Guest guest]

Forgive me for sending this so many times. I am just trying to get it so you

can read it.

 

I made this and it is really good. I did make some changes, because of what I

had on hand and it was so delicious. We have an abundance of Yellow Squash in

our garden right now, so I used that instead of Zucchini. I shredded it on my

Mandoline. I didn't have any Fontina cheese so I mixed some Parmesan Cheese and

some Cheddar Cheese together and used it in it's place. I added about a ½ tsp.

of oregano on top of the tomato. Here is a repost of the recipe that is in the

files. Thanks to Christiane that posted this originally.

 

Enjoy,

Judy ------ Zucchini Tomato Tart2 lbs zucchini, shredded (about 3 large)4-5

scallions, sliced (use both green and white parts)1/4 c seasoned bread crumbs,

plus2 tbsp seasoned bread crumbs1/2 tsp each salt and pepper1 egg, beaten (I

used an egg substitute)6 oz fontina cheese, divided1 medium tomato, halved and

thinly sliced1/4 c loosely packed basil leaves, slivered

Place zucchini and scallions in a large dry saute pan. Cook over high heat,

stirring frequently, until zucchini shrinks, about 6 minutes. Drain in a

colander, and press out excess water with a spoon.Return zucchini to the pan,

and add 1/4 bread crumbs, and 1/2 tsp salt and pepper. Allow to cool for 5

minutes, stirring frequently. Add egg (or substitute), and toss well. Preheat

oven to 400 degrees. Coat a 9 " pie plate with oil. Press zucchini mixture into

bottom and sides of pan, but not over the lip of the dish. (It should be a thick

layer) Bake for 15-18 minutes, until golden. Remove and sprinkle with 1/2 c

cheese. Top with tomato slices, overlapping if necessary. Season lightly with

salt and pepper. Cover with 2 tbsp bread crumbs, basil, and remaining

fontina.Reduce oven temperature to 350, and bake for an additional 30 minutes,

until cheese is well browned.Remove from oven, and allow to rest for 10 minutes

before serving.