📌 Zucchini and Parmesan Tart

Posted 11 May 2026 by: Admin #Recipes

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Servings

6 servings

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.

Final result — A generous slice of zucchini-Parmesan tart with beautiful tender zucchini rounds in a golden egg mixture.

The surface is golden like light caramel, slightly domed in the center, with the edges a bit stuck. Lifting a slice, you see the zucchini rounds neatly arranged in a set egg mixture — neither too dry nor too wet. The Parmesan has melted into the mass, but its salty notes remain present in every bite. And that smell that rises when you cut, garlic and fresh parsley mixed with warm cheese, it makes you hungry even if you’ve just eaten.

Why you’ll love this recipe

✓No need to know how to make dough : The biscuit mix does the work for you. It gives structure without effort, and you don’t have to wrestle with cold butter or a rolling pin.

✓It works hot, warm, or cold : The next morning straight from the fridge, cut into squares for a picnic, quickly reheated — it’s good in every case. Not much else can say that.

✓Zucchini finally taste good here : Cooked in this egg and Parmesan mixture, they lose their watery, bland side. They become tender, with a slight resistance under the tooth.

✓The base holds additions : Fresh corn in summer, sautéed mushrooms, halved cherry tomatoes — everything integrates without unbalancing the tart. It’s a good base to work with.

Ingredient Notes

Ingredients

Nothing complicated: fresh zucchini, eggs, grated Parmesan, and a few pantry staples.

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.

The base is very simple

Preheat your oven to 180°C. In a large bowl, whisk together the eggs, grated Parmesan, canola oil, chopped parsley, and minced garlic — salt and pepper. The mixture becomes smooth, slightly pale yellow, with green parsley dots suspended. It looks like a quiche batter, but lighter. The smell of raw garlic is quite strong at this point. It will soften completely during cooking, don’t worry.

Add the vegetables

Add the zucchini rounds, biscuit mix, and minced onion. Stir with a wooden spoon until everything is well coated. The zucchini start to release a little water upon contact with salt — another reason not to let the mixture sit. Pour directly into a well-oiled 23 cm deep tart pan. Smooth the surface with the back of a spoon. The mixture is thick, it doesn’t spread on its own.

The oven takes care of it

Bake for 25 to 35 minutes. Watch the color. When the surface goes from off-white to this amber gold of light caramel, it’s time. The tart should be firm to the touch at the center — if it still jiggles a bit, give it five more minutes. A knife blade inserted in the middle should come out clean and dry. Let rest for ten minutes before cutting, otherwise the slices will collapse.

Tips & Tricks

Don’t skip the resting time after baking. The tart continues to set out of the oven during these ten minutes, and the slices will be much cleaner to cut.
If your zucchini are very large and waterlogged, salt them ten minutes before incorporating, then pat them dry in a towel. This prevents a soggy-bottomed tart.
Cold the next day, this tart is surprisingly good — the flavors have settled overnight and the cheese has had time to do its work. Take it without shame.

Close-up — The golden Parmesan crust hides a set but tender interior with perfectly soft zucchini rounds.

FAQs

Can I make this tart in advance?

Yes, no problem. You can prepare it the day before, let it cool completely, and store it in the refrigerator covered with plastic wrap. Reheat for 10 minutes at 160°C before serving, or eat it cold — it’s really good either way.

My tart is soggy on the bottom, what happened?

The zucchini released too much water during cooking. Next time, salt them 10 minutes before incorporating, then pat them dry carefully in a clean towel. This simple step changes everything.

Can I replace Parmesan with another cheese?

Yes, but not just any. Grana Padano or Pecorino work well because they have the same dry texture and salty edge. Avoid overly moist cheeses like mozzarella or pre-shredded Gruyère — they release water and soften the tart.

Does this tart freeze well?

Not ideally. Zucchini release water upon thawing and the texture becomes a bit soft. It keeps very well for 3 days in the refrigerator, and that’s plenty to enjoy it fully.

Do I absolutely need a deep tart pan?

A 23 cm deep quiche pan is ideal. If you only have shallow pans, use a square or rectangular dish of similar size — the tart will be flatter but just as good. Avoid pans that are too large, as the tart would cook too quickly and be dry.

What to serve with this zucchini-Parmesan tart?

A green salad with a tangy vinaigrette is the classic pairing that works every time. In summer, some roasted cherry tomatoes on the side or an arugula salad with olive oil and lemon suffice to make it a complete meal.