Recipe Review - Zucchini Tomato Tart - Thanks Christiane - Recipe Repost

[Guest guest]

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.