My mom sent me this recipe last year (I can’t find the original website…yikes!) and it has become one of my go-to favourites! You can read that as “any time there is a potluck, I make these tarts.” They’re a great twist on mini quiches, and are super yummy. This recipe is SO easy (I can make it, so it must be true) and takes little to no prep/time. As per usual, I am very liberal in my recipe reading, but they seem to work out every time!
Ingredients:
– 2 cups grated zucchini
– 2 large eggs
– 1/2 medium onion, diced
– 1/2 cup grated cheese
– 1/2 cup seasoned breadcrumbs
– salt and pepper
Off to a great start, I didn’t have an onion! Yay for not following recipes! While I love onion and was kind of bummed I didn’t have one, the tarts taste fine without it. PARTY ON, WAYNE.
Preheat the oven to 400º. First off, grate your cheese and zucchini. You’ll want to grate the zucchini into a tea towel or cloth, since you’ll need to wring out the excess water. Heads up, it turns the towel green, so you might be forced to do a load of laundry post-cooking (sorry ’bout it).
Measure out all of your ingredients and combine them in a bowl…season with salt & pepper and mix ‘er up! The recipe calls for a 1/2 cup of cheese, but I reeeeeally like cheese so I usually throw in quite a bit more….all you vegans out there, I don’t know how you do it.
Spray a muffin tin with cooking spray and scoop even amounts of the mixture into each section. Be sure to squish it down so that the tart won’t be crumbly when it’s cooked.
Throw it in the oven for 15 minutes or until the edges are crispy and golden. YAY! You have delicious little zucchini tarts! They’re amazing breakfast treats or mid-day snacks…this recipe doesn’t make very many tarts (6-9 depending on size), so doubling and tripling the recipe is recommended and encouraged.
