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.