Squash and Zucchini Tart

The other day, I really felt like cooking. We’ve been so busy lately, that I haven’t even had time to feel like cooking, much less actually cook something. Thank god I live in Ft Lauderdale and am surrounded by really great restaurants or we would have starved!

I found this recipe in the Tribecca Grill Cookbook. Of course, I changed most of it… lol! What I like most about the recipe, other than it being very healthy and low fat is the simple preparation, but totally fancy presentation. Just up my alley.

I also used this opportunity to use my new knife from New West Knife Works. I’m in love with this knife… not only is it gorgeous with the multicolored wooden handle, but boy is it sharp. Just a great knife.

Squash and Zucchini Tart

1 large zucchini
1 large yellow squash
2-3 roma tomatoes
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tbsp rosemary, fresh, minced
1/4 c panko bread crumbs
1 tbsp parsley, minced
1/4 c shredded parmesan cheese

1. Preheat oven to 350 degrees. With a mandoline or sharp knife, slice the zucchini, yellow squash and tomatoes into thin rounds of the same thickness. Combine the zucchini and squash into a bowl with the olive oil, lemon juice, garlic, rosemary, salt and pepper. Mix with your hands to incorporate everything.

2. Line a sheet pan with aluminum foil and rub the foil with butter. Starting with the zucchini, make a three inch round circle of slightly overlapping vegetable slices, filling in until a complete circle of zucchini has been made. If you have a three inch round cutter use this as a guide. This makes it very easy to make perfect circles. Repeat with the squash, then another layer of zucchini and then another layer of squash. Lastly, top with a layer of tomatoes. Sprinkle with salt and pepper. Then gently top with a pinch of parsley, breadcrumbs and parmesan cheese.

3. Place in the preheated oven and bake for 8-10 minutes. Remove from the oven and turn your oven on broil. Let the oven heat up for a few minutes and put the tarts back in (on the highest rack) and broil for 2-3 minutes, until nice and brown on top. Do not walk away or the tarts will burn!

4. Gently remove from the pan with a spatula to keep the layers together. Serve hot.

Makes 3-4 servings



  • peabody 9 YEARS AGO

    What a perfect Summer dish.

  • Angie 9 YEARS AGO

    Looks delicious Candace! Hope to see you soon!

  • heather @ Chiknpastry 9 YEARS AGO

    what a great idea – “tartless tart” ;)

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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