This zucchini recipe is adapted from one of Rachel Ray's recipes for a zucchini gruyere tart (from her magazine, not the 30 Minute Meals TV show. It takes more than thirty minutes to make).
But unlike the Rachael Ray recipe, this zucchini pie is baked in a tart pan, rather than a springform pan. This savory zucchini pie also includes celeriac (also known as celery root). Celeriac is a wonderful root vegetable that has a fresh, crisp taste and is full of Vitamin C and fiber. Simply peel the celery root with a vegetable peeler, and shred it in the food processor.
This zucchini pie is a perfect vegetarian main dish for lunch or a light supper. Serve it with tomato soup with roasted red peppers and a thick slice of homemade Italian bread (made easy, thanks to the bread machine).
This zucchini recipe also calls for fresh bread crumbs. Although you can certainly use packaged bread crumbs, the fresh bread crumbs are easy enough to prepare (just put a few slices of whole wheat bread in a blender or food processor and pulse), and they lend a more tender flavor to the crust.
Savory Zucchini Tart
- 4 cups shredded zucchini
- 1-1/2 tsp. kosher salt
- 4 Tbsp. butter, melted
- 1 cup fresh whole wheat bread crumbs (from about 3-4 slices of whole wheat bread)
- 1 tsp. fresh thyme
- 1 Tbsp. fresh parsley
- 1 cup gruyere cheese, shredded
- 1 cup peeled and shredded celeriac (celery root)
- freshly-ground pepper
Preheat the oven to 350 degrees F. Place shredded zucchini in a colander with the kosher salt. Toss until well combined. Allow the zucchini mixture to drain for about 20 minutes, stirring occasionally.
In the meantime, toss the melted butter with the bread crumbs, thyme, parsley and a quarter-cup of the gruyere cheese. Press the bread crumb mixture into a tart pan with a removable bottom. Bake 10 to 15 minutes until light golden brown. Do not overbake. The fresh bread crumbs burn more easily than packaged bread crumbs.
Remove from oven and increase the oven temperature to 400 degrees F. Take the zucchini mixture and roll it in a kitchen towel, squeezing out as much water as possible. Place zucchini in a large mixing bowl. Add the shredded celery root and remaining gruyere cheese. Season with freshly-ground black pepper.
Spread out evenly on top of the bread crumb crust. Bake 40 to 50 minutes until the cheese is melted and the tart is lightly browned.
Makes 6 servings.
Per serving: 212 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 13 g carbohydrate, 3 g fiber, 9 g protein, 11% vitamin A, 27% vitamin C, 23% calcium, 5% iron
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