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!
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!).
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!
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.
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 1/4 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.
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
Ingredients
- 1/2 cup raw cashews soaked overnight*
- 1/3 cup water
- 1 tbsp oil
- 2 cloves of garlic minced
- 2 medium zucchini grated
- 1/4 and 1/8 tsp salt
- 1 tbsp white vinegar
- 1 and 1/2 tbsp nutritional yeast
- 1/4 tsp each: rosemary, oregano, thyme
- 1/8 tsp ground black pepper
- 1/4 tsp 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.
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.
Thanks Mary! Hope you will like it 🙂
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!
Hi Karen,
Thanks so much for your kind words! I’m trying to post a little bit of everything 🙂
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.
Glad to hear you liked it Izzi! Thanks for your rating 🙂
The recipe was very good and easy to make. Thank you very much for sharing your great recipes.
Thanks for your feedback 🙂
Delicious, easy recipe. Plenty green even without the matcha. Great, deep flavor!
Thanks for your feedback! 🙂
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!
Thanks for your feedback Pat! 🙂