Zucchini Tart Recipe

Corn Tomato Salad


OK. So, it's obvious from the photograph and from proceeding ones that I haven't a clue how to flute my crust. I also think I never seem to have the right size pie plate or the right size crust for these activities. Luckily, they are reasonably forgiving if you can overlook the sometimes unappealing-to-the-eye look. By the way, this is a continuation of yesterday's story about the bright and perfectly ripe flavors of the tomato corn salad I made for my grandmother who requires soft foods to chew. (I also started writing it about 12 hours ago. My how a baby really changes everything!) We get one loan zucchini at a time from our garden. I had already had pasta the day before, and was looking for a better idea for my zucchini. I came across some eggs in the fridge with an expiration date past the return date of my mom and suddenly had my inspiration for the tart. I used my mom's oil crust recipe and created my own zucchini filling recipe. See what you think.

Cost to Make Zucchini Tart

Note: Cost is based on my shopping list even though it used my mother's ingredients.

  • $0.01 Salt (Walmart)
  • $0.22 Oils (Target)
  • $0.10 Flour (Aldi)
  • $0.15 Onion (Publix)
  • Free Zucchini (Our Garden)
  • $0.48 Eggs (Publix)
  • $0.02 Milk (Publix)
  • $0.04 Seasonings (Costco)
  • $0.40 Cheese (Publix)
  • $1.42 Total fed 3 (Paul got an extra serving.)

Recipe for Oil Pie Crust

  • 2 C all purpose flour
  • 1 t salt
  • ½ C oil
  • ¼ C cold water
  • Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.

    For this use, I pre-baked the crust just about 7 minutes. For other uses, it isn't always necessary.

Recipe for Zucchini Filling

  • 1 good-sized zucchini, thinly sliced
  • 1/3 onion, thinly sliced
  • 1 teaspoon olive oil
  • 2 eggs
  • 2 Tablespoons milk
  • 1/2 cup cheese, finely shredded and divided [my mom had the four cheese blend]
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt or more to taste

Saute zucchini and onion in olive oil about 5 minutes just to soften. Beat eggs, add seasonings, salt, and milk. Beat together. Layer onions and zucchini on pie crust. Top with half of cheese. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 400 degrees until top is golden brown, about 30-35 minutes.

Meal Cost Per Person: 

0.36

Eating Vegetarian: 

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