Baked Zucchini, Tomato, Onion Crustless Tart

This doesn’t cut into wedges like it might with a savory crust. This is good when you are trying to watch your carbs.

It makes a good side dish to grilled lean meats and poultry, or on its own. I made this awhile back with some of the juiciest, yummiest tomatoes I’d had all summer long. I don’t think I’ll make it again until next summer when I can get some more.

Baked Zucchini, Tomato, Onion Crustless Tart
original recipe

4 zucchini, sliced into 1/4″ rounds
1 onion, quarted and cut into 1/4 slices
4 ripe roma tomatoes, cut into thin slices
olive oil
salt and pepper
freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Coat the bottom or a tart pan or 8-9″ round baking dish with olive oil. Arrange the slices of zucchini, tomato, and onion in concentric circles, cutting slices in half if needed in order to fit all the veggies in the pan.

Drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese.

Bake at 400 for about 20 minutes. Let cool slightly before serving.

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