Tomato Tart, Zucchini Crust

Tomato Tart

I used a green summer squash / zucchini and a bi-colored tomato. Use any colors you like.


  • 2 cups finely shredded zucchini
  • 2 tbs bread crumbs
  • 2 tbs Parmesan cheese, grated
  • 1 tsp oregano
  • 1 egg, beaten
  • 2 tbs Dijon-style mustard
  • 12 ripe tomatoes, depending on size, sliced
  • 1/2 cup shredded mozzarella
  • 2 tbs Parmesan cheese
  • handful fresh basil
  • olive oil for pan


  • In medium bowl whisk egg and mustard.
  • Add crumbs, Parmesan, oregano, zucchini and mix well.
  • Lightly oil a pizza pan or baking sheet.
  • Divide mixture in half and make 2 flat circles
  • Bake, 220C (450F) for 15 minutes, until edges start to brown.
  • Remove crusts.
  • Top crusts with cheeses and tomato slices.
  • Return to oven and bake for 10 minutes.
  • Remove, add fresh basil and serve.


Lining the pan with parchment paper and skipping the oil makes the crusts easier to handle.

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