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    Home » Recipes » Cuisine » Mediterranean-Inspired

    Vegan Savory Zucchini Tart

    By: Thomas Published: 8 Aug, 21 Updated: 15 Dec, 21 20 Comments

    RecipePrintComments
    Vegan Savory Zucchini Tart
    Vegan Savory Zucchini Tart

    Make use of the abundance of fresh zucchini with this easy and delicious zucchini tart!

    It's fresh, herby, loaded with zucchini, and delicious warm or chilled. Plus it's easy and made from simple ingredients. Let's do it!

    Ingredients to make a Vegan Savory Zucchini Tart.

    HOW TO MAKE ZUCCHINI TART

    First, we make the cashew cream that will bring creaminess and richness to the batter. Blend soaked cashews with water and it's done!

    Next, sauté garlic and grated zucchini for a few minutes, or until the zucchini has reduced by about half, and most of the water has evaporated.

    To grate the zucchini: use the coarse side of a box grater, or simply use the grater attachment of your food processor (the easiest and quickest way!).

    Sautéed grated zucchini.

    Once the zucchini is cooked, transfer to a bowl and combine with the cashew cream and the seasonings: oregano, rosemary, thyme, black pepper, nutritional yeast, and a tablespoon of vinegar for some tartness.

    Transfer the batter to a pie crust and bake for 50-60 minutes, or until the crust is golden brown!

    Zucchini, nutritional yeast, and cashew cream in a bowl.

    Regarding the pie crust, you can easily make your own like in this recipe or buy it in the refrigerated section of your supermarket. There are now many vegan options available, as well as gluten-free versions.

    Vegan Savory Zucchini Tart before baking.

    Quick note: The color of the tart tends to be more yellow than green after baking. If you want a more appetizing green color, add about ¼ of a teaspoon of matcha. It won't affect the flavor at all and is completely optional.

    This zucchini tart is not only easy to prepare, but it's also delicious! It's garlicky, herby, and so fresh! Serve warm or chilled, with a salad on the side.

    Slice of a savory zucchini tart.

    Looking for more zucchini recipes? Check out this Easy Caramelized Zucchini, Three-Grain Enchilada Stuffed Zucchini, or this Vegan Antipasto Platter!

    Let me know in the comments if you try this recipe!

    Vegan Savory Zucchini Tart
    Vegan Savory Zucchini Tart

    Vegan Savory Zucchini Tart

    Author: Thomas
    Fresh, herby, and garlicky zucchini tart that is delicious served warm or chilled. It's quick, easy, and made with simple ingredients!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Course Main Course
    Servings 5 servings
    Prevent your screen from going dark

    Ingredients
     
     

    • ½ cup raw cashews soaked overnight*
    • ⅓ cup water
    • 1 tablespoon oil
    • 2 cloves of garlic minced
    • 2 medium zucchini grated
    • ¼ and ⅛ teaspoon salt
    • 1 tablespoon white vinegar
    • 1 and ½ tbsp nutritional yeast
    • ¼ teaspoon each: rosemary, oregano, thyme
    • ⅛ teaspoon ground black pepper
    • ¼ teaspoon matcha optional, just for color
    • 1 refrigerated vegan pie crust

    Instructions
     

    • Preheat oven to 345°F (175°C).
    • Drain the soaked cashews and transfer to a high-speed blender. Add the water and blend on high for 15-20 seconds, or until smooth. Transfer to a large mixing bowl and set aside.
    • Heat the oil in a large non-stick skillet. Once hot, add the minced garlic and sauté for 2-3 minutes. Next, add the grated zucchini and season with salt.
    • Cook for 7-10 minutes, or until the zucchini has reduced by about half and there is no more water (the zucchini will release some water during cooking).
    • Transfer the cooked grated zucchini to the cashew cream. Add the white vinegar, nutritional yeast, herbs, black pepper, and matcha if using. Note: matcha just gives the tart a brighter green color, it's optional and doesn't affect the flavor. Stir well to combine the zucchini with the cream and seasonings. At this point, you can taste it and adjust saltiness to taste.
    • Unroll your pie crust (or flatten it, if homemade), and press it into a 8-inch pie plate, leaving about 1-inch overhang.
    • Transfer the zucchini batter to the pie crust and use a spatula to spread it evenly. Bake for 50-60 minutes, or until the crust is golden brown.
    • Let it cool a few minutes before serving warm! This tart is also delicious chilled! Keep the tart for up to 4 days in the refrigerator and serve cold, or reheat covered with aluminum foil in a 350°F (180°C) pre-heated oven for 20-30 minutes.

    Notes

    *If you are short on time, simply pour boiling water over the cashews and let it sit 20 minutes.
    No nutritional information provided as it all depends on the type of pastry crust used.
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Mary Pressman

      August 09, 2021 at 12:33 am

      This looks yummy and fairly uncomplicated, I can do simple. And yes I have zucchinis and I am not afraid to use them and this will be perfect.

      Reply
      • Thomas

        August 09, 2021 at 6:28 am

        Thanks Mary! Hope you will like it 🙂

        Reply
    2. Karen Menezes

      August 09, 2021 at 5:32 am

      Hey Thomas,
      I just wanted to thank you for your beautiful blog. I've been checking out your recipes for years, and I must say they are some of the most original ones I've ever seen for vegan food. Many vegan blogs seem to focus on just a few ingredients (tofu, chickpeas, avocado, mushrooms, cashews), or try to mimic meat-based dishes a bit too much.
      Your blog goes way beyond that. Your reinterpretation of Vietnamese cuisine and French influence is amazing. Thank you for all the thought and effort you put in. I'm not vegan but eat plenty of plants daily and love your recipes!

      Reply
      • Thomas

        August 09, 2021 at 6:42 am

        Hi Karen,
        Thanks so much for your kind words! I'm trying to post a little bit of everything 🙂

        Reply
    3. Izzi

      August 15, 2021 at 4:11 am

      5 stars
      Another super recipe! I used a cauliflower crust instead of regular pie crust and the whole thing turned out great. I can see the filling would be flexible for other veggies as well.

      Reply
      • Thomas

        August 17, 2021 at 9:52 am

        Glad to hear you liked it Izzi! Thanks for your rating 🙂

        Reply
    4. RB

      August 19, 2021 at 3:22 pm

      5 stars
      The recipe was very good and easy to make. Thank you very much for sharing your great recipes.

      Reply
      • Thomas

        August 20, 2021 at 9:37 am

        Thanks for your feedback 🙂

        Reply
    5. Dara is a 20-year vegan

      August 20, 2021 at 11:46 pm

      5 stars
      Delicious, easy recipe. Plenty green even without the matcha. Great, deep flavor!

      Reply
      • Thomas

        August 25, 2021 at 6:30 am

        Thanks for your feedback! 🙂

        Reply
    6. Pat

      September 05, 2021 at 12:27 pm

      5 stars
      I made this last night, and it is delicious! I added a little chopped fresh parsley because I don’t have matcha, and that made it look pretty. Thanks for developing this recipe!

      Reply
      • Thomas

        September 06, 2021 at 6:41 am

        Thanks for your feedback Pat! 🙂

        Reply
    7. Anni

      December 27, 2021 at 10:07 am

      5 stars
      I saw this recipe a while ago and finally got around to making it last night. It’s delicious! And so Quico and East to make. Will definitely be making it again and trying out different veggies, like leeks and maybe spinach. Thank you!

      Reply
      • Thomas

        December 29, 2021 at 7:03 am

        Thanks Anni! 🙂 I'm happy to hear you liked this tart!

        Reply
    8. Diane

      March 19, 2022 at 1:08 pm

      5 stars
      I already made this recipe twice, and will keep making it! My boyfriend doesn't like zucchini, but he can't get enough of this tart. I finally found a way to make him eat zucchini 🎉. Thank you for this amazing recipe :).

      Reply
      • Thomas

        March 20, 2022 at 7:07 am

        That's great! I'm glad you both like this recipe 😉
        Merci Diane !

        Reply
    9. Janet Lee

      April 26, 2022 at 7:35 pm

      5 stars
      This is so good...my whole family enjoyed it

      Reply
      • Thomas

        April 27, 2022 at 6:28 am

        Thanks Janet 🙂

        Reply
    10. Mary

      May 12, 2022 at 9:52 pm

      5 stars
      Delicious! Uncomplicated. Plates beautifully. Your unique recipes take vegan cooking to another level. The photograpy is magnificent. Gratitude for your generous sharing of your amazing talents!

      Reply
      • Thomas

        May 16, 2022 at 1:27 am

        Thanks so much for your feedback and kind words Mary 😉

        Reply

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