A light, savory, cheesy zucchini tart with a soft, creamy center and beautifully golden top. Because it has no pastry crust, it is naturally lower in carbohydrates and makes an easy breakfast, brunch, lunch, or light dinner. Similar crustless zucchini tarts commonly use eggs, zucchini, and cheese, with excess zucchini moisture removed to prevent a watery texture.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6
Course: Breakfast, Brunch, Lunch, Dinner
Cuisine: American-inspired
Difficulty: Easy
Ingredients
For the Tart:
3 medium zucchini, about 4–5 cups grated
1 tablespoon olive oil
½ medium yellow onion, finely chopped
2 cloves garlic, minced
4 large eggs
½ cup milk or unsweetened almond milk
1 cup shredded mozzarella cheese
½ cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 green onions, finely sliced
For the Pan:
1 teaspoon olive oil or nonstick cooking spray
1 tablespoon Parmesan cheese, optional, for topping
Instructions
1. Prepare the zucchini
Wash and grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a colander and sprinkle lightly with salt. Let it sit for about 10 minutes.
Squeeze the zucchini firmly with your hands or place it in a clean kitchen towel and squeeze out as much liquid as possible. This is an important step because zucchini contains a lot of water and excess moisture can make the tart soggy.
2. Cook the vegetables
Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds.
Add the squeezed zucchini and cook for about 4–5 minutes, stirring occasionally, until some of the remaining moisture has evaporated.
Remove from the heat and allow the mixture to cool for a few minutes.
3. Make the egg mixture
In a large bowl, whisk together:
Eggs
Milk
Italian seasoning
Oregano
Black pepper
Add the mozzarella, cheddar, Parmesan, parsley, and green onions. Stir gently until combined.
4. Combine
Add the slightly cooled zucchini mixture to the egg-and-cheese mixture.
Stir gently until everything is evenly distributed.
5. Prepare the baking dish
Lightly grease a 9-inch pie dish or tart pan with olive oil or cooking spray.
Pour the zucchini mixture into the dish and spread it evenly.
Sprinkle the remaining Parmesan over the top if desired.
6. Bake
Place the tart in the preheated oven.
Bake for 35–40 minutes, or until:
The edges are golden brown.
The center is completely set.
The top is lightly browned.
A knife inserted near the center comes out mostly clean.
Crustless zucchini quiches and tarts generally need to bake until the center is firm rather than jiggly.
7. Rest and serve
Remove from the oven and let the tart rest for 8–10 minutes before slicing.
Garnish with fresh parsley or sliced green onions.
Cut into wedges and serve warm.
Serving Suggestions
Serve with:
Fresh green salad
Tomato and cucumber salad
Avocado slices
Roasted vegetables
Greek yogurt
Fresh fruit for breakfast or brunch
Variations
Mediterranean: Add feta cheese, chopped spinach, fresh dill, and a few sun-dried tomatoes.
High-Protein: Replace some of the mozzarella with cottage cheese or add extra egg whites.
Low-Carb: Use unsweetened almond milk and keep the recipe as written.
Spicy: Add ¼–½ teaspoon red pepper flakes or finely chopped jalapeño.
Extra Cheesy: Add another ½ cup mozzarella on top during the final 10 minutes of baking.
Herb Version: Add fresh basil, dill, parsley, or thyme.
Storage
Refrigerator: Store covered for up to 3–4 days.
Freezer: Freeze individual slices for up to 2 months.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices for 45–90 seconds.
Approximate Nutrition Per Serving
Based on 6 servings; values vary depending on the exact cheese and milk used.
Calories: ~230
Protein: ~15 g
Carbohydrates: ~7 g
Fiber: ~2 g
Net Carbs: ~5 g
Fat: ~16 g
Saturated Fat: ~7 g
Cholesterol: ~150 mg
Sodium: ~430 mg
Sugar: ~4 g
Nut Information
Contains:
Dairy (milk, mozzarella, cheddar, Parmesan)
Does not contain:
Peanuts
Tree nuts
Wheat
Gluten-containing flour
Eggs: This recipe contains eggs.
For a completely nut-free preparation, use regular dairy milk rather than almond milk and check cheese labels for any facility/allergen warnings.
Recipe Tips
Squeeze the zucchini very well. This is the most important trick for avoiding a watery tart.
Don’t overbake. Remove it when the center has just set; overbaking can make the eggs rubbery.
Cool before slicing. A short resting period helps the tart hold its shape.
Use freshly grated cheese when possible because it melts more smoothly.
Cook the zucchini before adding it to the eggs so excess moisture can evaporate. This technique is also used in other crustless zucchini recipes.
Q&A
Q: Can I make this tart without milk?
Yes. You can use unsweetened almond milk, oat milk, or simply replace it with an equal amount of plain Greek yogurt thinned with a little water.
Q: Why is my zucchini tart watery?
The zucchini probably retained too much water. Grate it, salt it briefly, then squeeze it very thoroughly. Cooking the zucchini before adding it to the eggs also helps.
Q: Can I use sliced zucchini instead of grated?
Yes. Thinly sliced zucchini works, but cooking it first is recommended so it becomes tender and releases excess moisture.
Q: Can I use only mozzarella?
Absolutely. Use about 1½ cups mozzarella if you prefer a milder, stretchy cheese flavor.
Q: Can I use feta instead of cheddar?
Yes. Feta gives the tart a delicious salty Mediterranean flavor.
Q: Is this tart keto-friendly?
It can fit into many low-carb diets because it contains no flour or pastry crust, but the exact carbohydrate count depends on the ingredients and serving size.
Q: Can I prepare it ahead of time?
Yes. Assemble it several hours ahead and refrigerate until ready to bake. You can also bake it in advance and reheat it before serving.
Q: Can I freeze it?
Yes. Cool completely, cut into portions, wrap well, and freeze. Thaw overnight in the refrigerator before reheating for the best texture.
Q: Can I add meat?
Yes. Cooked chicken, turkey, bacon, or ham can be added. Make sure any meat is fully cooked before adding it to the tart.
Q: How do I know when it’s done?
The edges should be set and lightly golden, while the center should no longer jiggle significantly when the pan is gently moved.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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