Wednesday, April 7, 2010


Now that spring is here, I'd rather be spending more time outside and less time in the kitchen. I love this crustless tart because it's quick and simple to make and the combination of zucchini, chives and Parmigiano Reggiano cheese give the dish sophisticated and complex flavor.  I've added a lemony sour cream side sauce which is cool and delicious. Best of all, this meal can be table ready in less than 30 minutes, which gives you plenty of time to enjoy the weather!

Zucchini, Chive and Parmesan Tart
1 tablespoon olive oil
2 cups julienned zucchini
1 small red onion chopped
1/2 cup freshly grated Parmesan cheese
8 extra large eggs
1/4 cup milk
3 tablespoons fresh chives, chopped
Preheat oven to 350 degrees.
Take a 9 inch tart pan or 9 inch cake pan and lightly grease bottom.  
On medium high heat, heat olive oil and add onion and zucchini.  Saute for 5 minutes until tender and season with salt and pepper to taste.  In a bowl, combine eggs, milk and chives and beat with a whisk for a minute until light and fluffy.  Add the zucchini mixture to the eggs and place in prepared tart pan.  Bake in middle of oven for 25 minutes until puffed and golden.  Put oven on broil. Sprinkle cheese over the top of the tart and place under broiler for one minute until golden brown and bubbly.  
Serves 6-8.

Chive Cream
1/2 cup sour cream
juice of 1/2 lemon
1 tablespoon fresh chives, chopped
salt and pepper to taste
Combine ingredient and side along with the tart.


rikshaw design said...

omg..that looks delicious..i wonder how fattening?i am trying to trim down my curves!!


I'm trying to trim down too! This recipe doesn't have a crust, which saves lots of calories and you can substitute low fat sour cream for the chive sauce. Also, you could use 6 eggs and an additional 3 egg whites instead of 8 eggs which will lighten it up even more. BTW-I had a slice for breakfast and it's delicious the next day too! Thanks for your comment!

Stephanie @ La Dolce Vita said...

That looks delicious! With a salad fresh from the farmstand and dinner is served! Definitely going to try this one soon!

The Buzz said...

How yummy! Growing up in France and Belgium, quiche was always a warm weather favorite, paired with a fresh green salad and a baguette... And without the crust, you can eat more!

Hampton said...

The Buzz- You're right- add a simple salad and a delicious baguette. How about a lemon tart for dessert!

The Zhush said...

Wow! Not really much of a cook myself, but this recipe is SO up my alley, I may have to give it a test drive...boy do I miss the 10021, when I could order up all my meals, everyday, any hour!

M.A.the2nd said...

This looks so yummy and light! I am going to try it ... I think it will go fabulously with my favourite rocket salad!

Kerry said...

We're entering the cooler months here but this looks like a recipe that would be good year round. Like your lemon tart idea as well!!

Iva said...

I WILL HAVE TO MAKE THIS!! I looks so delicious!! and I bet is tastes amazing!

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