Cheese and zucchini tart

I remember the first time I tried making this tart; I forgot to set aside some cheese for the filling and ended up mixing it all into the dough... I ate it that way, and it wasn't bad, but it wasn't quite right. It turned out more like a thick pie, which was nice for breakfast the next day. Since then, I've always made sure to be a bit more organized because this is the kind of tart you can whip up quickly after coming back from the market with small, tender zucchinis, and it doesn't give you a headache with fancy ingredients. You just need regular stuff that you can find even in a pretty empty fridge, if you ask me.

Quick info

It takes me about 25 minutes to prepare, including grating the cheese and washing the zucchini, then around 40-45 minutes in the oven. So, let's say it's ready in about an hour or so. It makes a standard round tray (about 24-26 cm in diameter), which yields about 6-8 servings, depending on how big you cut them. Difficulty? No one has complained so far, even when I forgot to grease the tray a few times – it’s not rocket science; you can do it while keeping an eye on the kid if you need to.

Ingredients (with their roles, so you don’t mess up the order)

For the dough:
- 150g cottage cheese (I use fresh, it shouldn't be too watery; this adds flavor and makes the crust tender)
- 6 tablespoons milk (to bind the mixture, so it’s not dry)
- 6 tablespoons oil (helps keep the dough soft, not hard)
- 1 teaspoon salt (for flavor, not to be bland)
- 300g flour (this is the base, to make the dough hold the filling)
- 1 packet baking powder (helps prevent everything from being too sticky, making it a bit airy)

For the filling:
- 200g cottage cheese (I sometimes mix it with goat cheese, but it should be fresh)
- 2 eggs (bind everything together, also add color)
- 2 tablespoons sour cream (for creaminess, so the filling isn’t dry)
- salt and pepper (to taste, I usually add about a quarter teaspoon of salt)
- 2-3 tablespoons chopped spinach (I add it for color and to make the filling not seem "empty")

For decoration:
- 1 medium zucchini (about 150-200g; slice it thin so it looks nice on top)

Preparation method

1. The dough. I start with the cottage cheese (150g for the dough) in a larger bowl. I crumble it with a fork because if it's too coarse, it won't spread well. I pour the 6 tablespoons of milk over it, then the 6 tablespoons of oil. I mix well with a wooden spoon; it’s no big deal. I add the salt and then gradually add the flour. Here, I pay attention to the texture – in the end, it should be soft but not too sticky to my fingers. I add the baking powder in the middle. If you feel it’s not binding well or is too sticky, add more flour; if it’s too hard, drizzle in an extra tablespoon of milk. I gather it into a ball and let it rest while I make the filling.

2. The filling. In a separate bowl, I put 200g of cottage cheese (you can use other types of cheese, but it shouldn’t be too salty). I add the two eggs, sour cream, salt and pepper to taste, and the chopped spinach (I usually add it frozen; it doesn’t matter, if it's finely chopped, it will break apart when baked). I mix everything with a whisk until the mixture is smooth.

3. Assembly. I spread the dough by hand directly in the tray lined with baking paper. I don’t bother with a rolling pin because it’s not worth the effort with this type of dough. I press it with my fingers to cover the edges a bit, about a centimeter high. I pour the filling and level it with a spatula.

4. The zucchini. I slice it thin – about the thickness of a coin. I don’t salt them beforehand, or else they release water and get too mushy. I place them directly on top of the filling, as orderly as I have the patience for. It doesn’t look bad if you leave them randomly either.

5. Oven. Preheat the oven to 180 degrees Celsius, with heat from top to bottom. I place the tray in the middle and leave it for about 40-45 minutes until the filling sets and the zucchini slices become slightly browned at the edges. If you feel it’s browning too quickly on top, cover it with aluminum foil towards the end.

6. Cooling and serving. I let it breathe for about 10-15 minutes to stabilize. It cuts more nicely when it’s not scalding hot. I serve it warm or cold, depending on my mood.

Why I make it often and when it works best

Honestly, I make it most in the summer when I don’t know what to do with zucchinis anymore. But it works well in the fall too, with the cheese that’s left in the fridge, so it doesn’t spoil. I like that it’s not a heavy tart; it doesn’t weigh you down after one slice. It makes for a light lunch or dinner, is good for takeout, and for picnics. Plus, if you have guests, you can put it on the table without worrying about details – it looks like a fancy tart, but it’s made with regular ingredients.

Tips, variations, and serving ideas

Useful tips

The biggest fail: salting the zucchini beforehand, as it releases water and makes a puddle. Don’t do that. If you have very watery zucchinis, you can gently squeeze them in a towel, but I usually don’t need to.

Don’t heat the tart at a high temperature, as it will dry out. It’s better to let it reach room temperature, or warm it gently in a turned-off oven, just to make it pleasant to taste.

The dough shouldn’t be rolled out thin like pizza, but should be about 0.5-1 cm thick; otherwise, it won’t hold the filling and will break when you cut it.

Ingredient substitutions and adaptations

If you want it gluten-free, you can try using rice flour or a special tart mix – it won’t be as fluffy, but it works; just add an extra tablespoon of milk.

Cottage cheese can be replaced with ricotta or urda (it works very well, but you need to add a bit more salt).

Spinach isn’t mandatory – sometimes I add chopped green onions, other times I even add dill if I have some in the fridge.

Sour cream can be swapped for a thicker yogurt if you don’t want it to be that rich.

For a diet version, use less oil in the dough (3-4 tablespoons work) and use light sour cream.

Variations

If you’re not in the mood for zucchini, you can use bell peppers or thin slices of tomato on top – it also works with mushrooms, but they should be sautéed first to avoid excess moisture.

Sometimes I add a tablespoon of grated parmesan to the filling when I want it to be a bit "different."

If you want a more "protein-packed" version, add a handful of cooked and chopped chicken breast to the filling.

Serving ideas

It goes really well with a simple tomato salad or cucumbers with a bit of vinegar. At home, we sometimes serve it with cold yogurt or even a splash of Dijon mustard (I know it sounds strange, but it surprisingly pairs well with cheese and zucchini). It’s also good for brunch, topped with a poached egg if you want something a bit more substantial. For drinks, it pairs best with lemonade or a dry white wine.

Frequently asked questions

Can I use saltier cheese or just goat cheese?
Yes, you can, but adjust the salt in the recipe, or it will be too salty. Using goat cheese will make the filling more flavorful and slightly tangy, so it’s better not to mix it with aged cheese.

Why did my dough turn out too hard or too soft?
It depends on how dry the cheese is and what flour you use. If the dough is too hard, add a tablespoon of milk. If it’s too soft and you can’t roll it out, sprinkle in a bit more flour.

Can it be made without eggs?
Yes, but the filling will be softer. You can add a tablespoon of starch or two tablespoons of flour to the filling to bind it, or use a "vegan" egg (flaxseed or chia with water).

How can I prevent it from being wet at the bottom?
Preheat the oven beforehand and don’t salt the zucchini, or squeeze the vegetables well if they seem very watery. Sometimes, I sprinkle a teaspoon of breadcrumbs directly over the crust before adding the filling; it absorbs excess moisture.

Can I make it in advance and freeze it?
Yes, but the texture won’t be the same as fresh. If you want to freeze it, it’s best to make just the crust in advance (baked halfway), then add the filling and bake it before serving.

Nutritional values (approximate)

One slice (out of eight) has about 180-210 calories, with around 9 grams of protein, 12-13 grams of carbohydrates, and about 10-11 grams of fat. It’s not a calorie bomb, but it’s not 100% diet-friendly either, as it contains oil and sour cream. However, if you cut smaller portions or reduce the oil, it can go down to about 160 kcal/slice. I like that it doesn’t have any sugar at all, has plenty of protein from the cheese, and if you add spinach, you get some greens too. It’s filling without making you feel sluggish after the meal, and it doesn’t have heavy dough or store-bought sheets.

How to store and reheat

I keep it in the fridge, loosely covered with foil or in a container with a lid, and it lasts about 3 days without any issues. If I know I won’t eat it all, I don’t put the salad leaves on top when I store it in the fridge, as they get soggy. It reheats easily in the oven or microwave on low power, but it tastes best at room temperature after sitting outside for about 20 minutes. The leftovers are great for takeout – they won’t fall apart, won’t leak, and even after two days, I find the flavors of cheese and zucchini taste even better. If you want to keep it longer, you can freeze individual portions, but the zucchini's texture will be a bit softer after thawing. I usually don’t get around to putting it in the freezer.

 Ingredients: The dough is made from: 150 g of cottage cheese, 6 tablespoons of milk, 6 tablespoons of oil, 1 tablespoon of salt, 300 g of flour, 1 teaspoon of baking powder. Filling: 200 g of cottage cheese, 2 eggs, 2 tablespoons of sour cream, salt, pepper, 2-3 tablespoons of chopped spinach. Decoration: slices of zucchini.

 Tags:  cheese tart zucchini pie