A savory, tender zucchini tart packed with melted cheese, eggs, herbs, and garlic. It has a golden top and creamy center without needing a pastry crust—perfect for breakfast, brunch, lunch, or a light dinner.

Yield: 6 servings
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour

Ingredients

3 medium zucchini, about 600 g
4 large eggs
1 cup (100 g) shredded mozzarella
½ cup (50 g) grated Parmesan
½ cup (120 ml) milk
½ cup (60 g) all-purpose flour
2 cloves garlic, minced
½ small onion, finely chopped
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
¼ tsp paprika, optional

Optional toppings

Extra mozzarella
Cherry tomatoes
Fresh basil or parsley
A little Parmesan

Instructions

1. Prepare the zucchini

Wash and grate the zucchini.

Place the grated zucchini in a clean kitchen towel and squeeze out as much excess water as possible.

This is the most important step for avoiding a watery tart.

2. Prepare the oven

Preheat the oven to 375°F (190°C).

Grease a 9-inch (23 cm) tart or pie dish with a little olive oil.

3. Prepare the egg mixture

In a large bowl, whisk together:

Eggs
Milk
Flour
Garlic
Oregano
Salt
Black pepper
Paprika

Whisk until reasonably smooth.

4. Add the vegetables

Stir in the squeezed zucchini, chopped onion, parsley, mozzarella, and Parmesan.

Mix until everything is evenly distributed.

5. Fill the dish

Pour the mixture into the prepared baking dish.

Spread it into an even layer.

Sprinkle a little extra mozzarella or Parmesan on top if desired.

6. Bake

Bake for 35–45 minutes, until:

The center is set
The top is golden brown
The edges are lightly browned

If the top is browning too quickly, loosely cover it with foil.

7. Rest before slicing

Remove from the oven and let the tart rest for 10–15 minutes.

This allows it to firm up and makes slicing easier.

Garnish with fresh parsley or basil.

Air Fryer Method

For a smaller version:

Use a small oven-safe dish that fits your air fryer.
Preheat to 350°F (175°C).
Pour in the prepared mixture.
Air fry for approximately 18–25 minutes.
Check the center with a toothpick or knife—it should be set.
Rest for 5–10 minutes before serving.

Tips for the Best Zucchini Tart

Squeeze the zucchini extremely well.
Don’t skip the resting time after baking.
Freshly grated Parmesan gives excellent flavor.
Don’t make the tart too deep, or the center may take longer to cook.
For a crispier top, sprinkle extra Parmesan before baking.

Easy Variations

Zucchini & Bacon

Add ½ cup cooked, crumbled bacon.

Mediterranean

Add chopped cherry tomatoes, feta, oregano, and fresh basil.

Mushroom & Zucchini

Sauté 1 cup sliced mushrooms before adding them to the mixture.

Spinach & Zucchini

Add 1 cup cooked, squeezed-dry spinach.

Spicy

Add red pepper flakes or finely diced jalapeño.

Nut & Allergy Information

The basic recipe contains no peanuts or tree nuts.

Contains:

Eggs
Milk/dairy
Wheat/gluten from all-purpose flour

Gluten-free

Use a gluten-free all-purpose flour blend.

Dairy-free

Use a suitable dairy-free milk and dairy-free shredded cheese.

For anyone with a serious allergy, check packaged ingredients for allergen and cross-contact information.

Recipe Q&A

Why is my zucchini tart watery?

The most common reason is excess moisture in the zucchini. Squeeze the grated zucchini very thoroughly before mixing.

Can I use frozen zucchini?

Yes, but thaw it completely and squeeze out as much liquid as possible.

Can I use cottage cheese?

Yes. Replace some of the mozzarella with cottage cheese for a softer, creamier texture. Drain it first if it’s very wet.

Can I make it without flour?

Yes, but the texture will be more egg-based and less firm. You can replace the flour with about 2 tbsp cornstarch for a lighter crustless tart.

Can I make it ahead?

Yes. Bake it, cool it, cover, and refrigerate. Reheat gently in the oven or air fryer.

How long do leftovers last?

Store covered in the refrigerator for 3–4 days.

Can I freeze it?

Yes. Cool completely, slice into portions, wrap well, and freeze for up to about 2 months. Thaw in the refrigerator before reheating.

Can I eat it cold?

Yes! It’s delicious warm, room temperature, or chilled.

Approximate Nutrition

Per serving, assuming 6 servings:

Calories: ~230–260 kcal
Protein: ~14–16 g
Carbohydrates: ~15–18 g
Fat: ~13–15 g
Fiber: ~2 g

Nutrition is approximate and varies depending on the cheese, milk, and amount of oil used.

Social Media Caption

CRUSTLESS ZUCCHINI & CHEESE TART 💚

No pastry crust needed! Tender zucchini, fluffy eggs, garlic, herbs, mozzarella, and Parmesan bake together into a golden, cheesy tart that’s perfect for breakfast, brunch, lunch, or a light dinner. 😍

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