Zucchini Tart

Man, I will never forget the first time I tried to make this zucchini "pie." I saw a picture of something very airy and yellow, almost like a soufflé, and I thought it would definitely work at my place too. The first time, I added too many zucchinis, cut them rather roughly, and the whole mixture collapsed; it was like I had made a wet omelet. Now… after a few attempts, I figured out how thin the slices should be and how important it is to have patience when beating the egg whites. It turns out something that works for breakfast and dinner, with anything—it's like you don't even realize when you've eaten half the tray by yourself.

Let’s not drag this on unnecessarily. In short: it doesn’t take forever, but it’s not something you can whip up in a hurry either. I prepare it in about 15-20 minutes (including cleaning up the mess), then you leave it in the oven for about 35 minutes. A 24 cm tray clearly serves four hungry people; if you eat it with a salad, you could even serve six at the table. It’s not complicated, but it’s not just frying in a pan, so don’t rush—the beaten egg whites need to be respected; otherwise, the mixture won’t rise.

I make it often because it’s the kind of recipe where you don’t feel like you’ve worked yourself to the bone, yet it still turns out looking impressive—and plus, it’s pretty much the only way people don’t turn their noses up at zucchini. Honestly, I’ve tried everything; I’ve sautéed them, grilled them… But here they disappear into the grated cheese, into the fluffy texture, and no one says a word. Plus, in the end, it’s not hard; it cuts nicely, and you can eat it warm or cold. I especially make it when it’s zucchini season and I find them at the market, or when I feel the need to use up some leftover eggs and a bit of cheese from the fridge.

Let me mention the ingredients, as many people have asked me about them on my posts with pictures. Here’s exactly what I use:

450 grams of zucchini – I’ve tried 500, but that releases too much water; it’s better to reduce a bit if they’re too watery. They shouldn’t be huge, as they’re full of seeds.

4 large eggs – definitely large, not small, to bind well and add volume; the yolks provide flavor and color, while the whites make the mixture airy.

50 ml oil – I use sunflower oil; olive oil works too, but it shouldn’t be too bitter. It adds moisture and keeps the pie tender.

125 g grated Parmesan (or cheese, if you don’t want to spend too much) – I use half and half when I have leftovers. Parmesan adds salt and flavor, while cheese makes everything more "elastic."

125 ml milk – I prefer whole milk so it’s not dry; it provides liquid and helps with homogenization.

150 g flour – just enough to bind everything. Not too much, or it’ll turn out like a "cake," not too little, or the pie will collapse.

Half a packet of baking powder (about 5-6 grams) – helps it be fluffy and rise a bit; I don’t overdo it.

Salt and pepper, to taste, but it shouldn’t be bland. The Parmesan is already salty, so I’m careful here.

Preparation method… I’ve adapted the steps until I found what works for me. I used to say that the order doesn’t matter, but I’ve noticed that the texture changes if I rush:

1. I wash the zucchinis and dry them with a towel; I don’t leave them wet, or else all the juice will run to the bottom. I cut them into the thinnest slices possible, using a knife if I feel like working, or the grater with a wide blade if I’m feeling lazy. Sometimes I sprinkle a bit of salt and let them sit for 5 minutes to release water, then I squeeze them, but not always; it depends on how fresh they look.

2. In a large bowl, I crack the eggs. I separate the yolks and beat them well with salt, using a mixer or a whisk for about 2-3 minutes. The idea is for them to lighten in color and look almost like a cream. I add the oil, a little at a time, like for mayonnaise, and keep beating to incorporate air. Then I add the milk, again in a thin stream, to make it homogeneous.

3. I grate the Parmesan (or cheese) and throw it over the liquid mixture. I mix with a wooden spoon, not a mixer, to avoid making unnecessary foam.

4. Separately, I mix the flour with the baking powder and pepper. I add this to what I have in the bowl and mix gently, to avoid lumps, but not too much, so I don’t lose the air.

5. In another bowl, I beat the egg whites until stiff peaks form, like for meringue. I don’t add salt here, so they don’t lose volume, and I make sure there’s no trace of yolk in them, or they won’t whip properly.

6. I start adding a spoonful of the egg whites over the yolk mixture and fold gently from the bottom up, being careful, not abruptly, so I don’t ruin the whipped texture. If I dump all the foam in at once and mix it like a soup, I lose that nice texture, so patience is key.

7. Now, I take the sliced zucchinis and add them to everything in the bowl, mixing gently. There’s no point in crushing them or insisting; you let them float in the batter.

8. I grease the 24 cm tray with oil and sprinkle a bit of flour to prevent sticking. If you have baking paper, it works even better; you won’t struggle when removing it. I pour everything into the tray, level it with a spatula (I tap it on the table 2-3 times to release air bubbles), and put it in the preheated oven, about 180°C, bottom-middle, with ventilation if you have it. For me, it takes 35-40 minutes. When you see it’s lightly browned on top and a toothpick comes out clean, it’s done. I let it sit in the tray for a bit, about 10 minutes, then you can transfer it to a platter, or just cut it there and eat it right away.

Tips, variations, and serving ideas

Tips and tricks

Common mistakes are almost all related to too much water released by the zucchinis or the egg whites being beaten halfway. If you forget to squeeze the zucchinis and they’re summer ones, the water will create a puddle at the bottom. My advice: don’t salt them if they don’t look very juicy, but if they’re really watery, leave them with salt on a paper towel and press a bit. The egg whites need to be really fluffy, not just slightly frothy in the mixer. Another tip, don’t mix forcefully when combining the egg white foam with the base; otherwise, it won’t rise no matter how much you plead.

Substitutions and adaptations

You can replace the cheese with grated aged cheese or even fresh cheese, but then you need to add more salt and be careful with moisture, as soft cheese releases liquid. For a lighter version, use skim milk and some lower-fat cheese; it still turns out okay, just not as creamy. If you need it gluten-free, you can use gluten-free flour; I’ve tried it with a universal mix from the store, and the texture doesn’t change much. You can use coconut oil or even melted butter instead of oil (you can use 50 g of butter, but it changes the taste). You can also throw in a handful of chopped herbs: parsley, dill, or even basil.

Variations

Sometimes I’ve added small pieces of red bell pepper for color and a bit of sweetness. You can add finely chopped green onion, which works well. If you want to give it a heartier feel, it also goes well with some diced ham or sautéed bacon; I’ve tested it, and no one complains at the table. For a stronger flavor, try adding 1-2 tablespoons of goat cheese among the zucchinis; it completely changes the aroma. I’ve heard some people add corn kernels; I’m not a fan, but hey, to each their own.

Serving

It’s good warm, but I also like it after it has cooled, especially for breakfast with Greek yogurt or alongside a simple salad of just tomatoes and onion. It also goes well with grilled meat, or cut into cubes for a packed meal. Some eat it as a standalone snack, with a glass of dry white wine or even a cold beer. As a complete meal, I see it alongside a creamy vegetable soup or a salad with a tangy vinaigrette. You can top it with a few basil leaves or a drizzle of good olive oil when serving if you want to seem fancy.

Frequently asked questions

Do the zucchinis need to be squeezed?
If they’re large and seem wet, yes, otherwise the whole pie will collapse and come out wet at the bottom. If they’re small and fresh, cut thinly, usually there’s no need to salt and squeeze them, but it’s still good to dry them after washing.

What type of cheese works best?
I say Parmesan or aged cheese, as it gives a nice flavor and salt, but if you have leftovers in the fridge, anything works, including Emmental, Gouda, or even a bit of fresh cheese with some extra salt. Watch out for very watery cheeses, as they change the texture of the pie.

Can I freeze this pie?
I don’t recommend it. Frozen zucchinis change texture, release water when thawed, and the pie becomes soft, kind of weird in consistency. It’s better to keep it in the fridge and reheat when needed.

Can it be made without eggs?
From what I’ve tried, not really. The eggs hold everything together and also add fluffiness. You can try with aquafaba (whipped chickpea liquid), but it won’t turn out the same. If you don’t eat eggs, you might want to try another type of pie based on chickpeas or tofu.

How do I prevent it from sticking?
A well-greased tray with oil and dusted with flour is essential. Or use baking paper; you won’t have trouble removing whole pieces. Don’t use the tray directly, especially if it’s enamel or old.

What can I do if the pie seems too dry?
That’s a sign you’ve put in too much flour or baked it too long. Next time, reduce the baking time by a few minutes or use less flour or more cheese/milk.

Nutritional values (approximate)

Let me be honest: it’s not a calorie bomb, especially if you don’t eat the whole pie in one night (though I could). For a slice from six, you’re looking at about 180-200 kcal, with protein around 8-10 g, fats 10-11 g (more if you use fatty cheeses or extra oil), carbohydrates about 13-15 g. Zucchini is full of water, brings fiber, and lowers calorie density, so you don’t feel like you’re eating something heavy. The protein comes mostly from the eggs and cheese, and the fats from there too, plus the oil. If you want it lighter, reduce the cheese and use low-fat milk, but don’t expect it to taste the same. It has some vitamins, calcium from the cheese, and it’s okay to include it in your weekly menu; don’t feel guilty. It can be gluten-free if you adapt the flour, and meat-free if you didn’t add ham.

How to store and reheat

I leave it at room temperature if I know it will be eaten within a few hours. If not, I put it in the fridge, covered with foil or in a container; it keeps well for 2-3 days without changing its taste. To reheat, it works in the microwave, but it’s better to put it in the oven for about 10 minutes at 160°C—it regains its texture. I don’t recommend reheating it directly in a pan, as it will get a hard crust at the bottom and become dry. If you want to take it to go, know that it’s also fine cold, especially with yogurt or salad on the side. I haven’t had it pick up a strange smell in the fridge, but don’t leave it too long, as anything with eggs and fermented cheese will develop an aroma over time.

 Ingredients: 450 g zucchini, 4 large eggs, 50 ml oil, 125 g grated parmesan/cheese, 125 ml milk, 150 g flour, 1/2 packet baking powder, salt, pepper

 Tags:  zucchini pie cheese delaco