This is the kind of recipe you pull out in July, when the garden is overflowing with zucchini and you really don’t know what else to do with them. No dough to roll out, no complicated technique. A weeknight dinner that comes together in fifteen minutes, and disappears even faster.
Ingredients :
- Zucchini — Slice them into regular rounds, about 4-5 mm thick. Too thin, they melt completely and release water. In slightly thick rounds, they remain visible in the tart and give a nice cut. No need to peel — the skin holds up well during cooking and adds color.
- Parmesan — Grate it yourself. Pre-grated Parmesan in a bag has a dry texture and much flatter taste. A real Parmigiano Reggiano DOP is even better — more depth, more natural salt. It’s what gives the dish its character, so don’t skimp.
- Biscuit mix — In France, you can’t find Bisquick, but it’s easy to reproduce. Mix 200g flour, 1 teaspoon baking powder, a pinch of salt, and 2 tablespoons oil. Two minutes, done.
- Fresh parsley — Don’t replace it with dried parsley here. Dried brings no aroma or color. Fresh parsley, roughly chopped, provides freshness and little green dots in the mass — a detail that matters visually.
