Zucchini and Cheese Tart
By
SK H
@Soos
1
I have no clue where I got this recipe and the last time I made it was last fall. It has a magnificent taste and it could be either an appetizer or the main event. The flavors are wonderful. If you are a vegetarian you can always leave out the pepperoni's and make it a side dish.
The flavors go very well together and it is very savory dish
Enjoy!
The flavors go very well together and it is very savory dish
Enjoy!
Ingredients
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3 largesliced and separated onion
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3 largetomatoes sliced
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3 largegreen peppers sliced
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2 mediumzucchini sliced into medallions
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3 clovegarlic crushed
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3 cmushrooms sliced
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4 cmozzarella cheese
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1 1/2 cparmesan cheese
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1 1/2 casiago cheese, grated
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2 Tbspolive oil
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1 cblack olives
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1 tsporegano, dried
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30 slicesmall pepperoni pieces
How to Make Zucchini and Cheese Tart
- Preheat oven to 425 degrees.
- In a skillet with olive oil, cook onions, oregano, garlic and peppers on low until softened. Then add the black olives and mushrooms. Set aside. Mix together the parmesan and the asiago cheese.
- Using a springform pan oil the bottom and the sides with cooking spray or olive oil. Set this on a cookie sheet and place the Zucchini on the bottom. Sprinkle a little bit of Mozzarella over the top and then a little of the parm and asiago mixture on top of that and press down with a spatula.
- Add a layer of the onion and pepper mixture and then a thin layer of mozarella and press down firmly.
- Add a layer of tomatoes and pepperoni's sprinkle a bit of the parm mixture then some mozarella and press down.
- Repeat three times ending with placing the remaining cheese on top and pressing down firmly after each layer.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and cook for an additional 20 minutes.
Let set for 15-20 minutes before slicing.
Enjoy!
About Zucchini and Cheese Tart
Course/Dish: Meat Appetizers Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
