- 4 c zucchini,thinly sliced
- 1c chopped onion
- 1 t olive oil
- 2 garlic cloves,minced
- salt,pepper to taste
- 1/2 t.dried oregano
- 1/2 c fresh parsley,chopped
- 3 t. pesto sauce
- 2 eggs,beaten
- 1 c gruyere cheese,plus some for topping the tart
- 1 8-inch pie shell,blind baked
In a large skillet, saute the zucchini, onion, and garlic in the olive oil until tender, about 10 minutes. Stir in the parsley,and oregano and season with salt and pepper to taste. Cool slightly before stirring in the beaten eggs and cheese.
Spread the pesto on the pie shell.
Pour the filling into the baked tart shell and spread evenly; sprinkle the top with a little extra grated cheese. Place the tart in a baking sheet in case it bubbles over. Bake at 400 F until set about 15 to 20 minutes.
Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
Let rest 10 minutes before slicing and serving.
Good served warm or at room temperature.