Tarta de zucchinis y berenjenas Recetas de Dante Enriquez

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor with fewer calories

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good flavor

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrition without significant cost increase

Preheat the oven to 375°F (190°C).

Grease a tart pan with butter or olive oil.

Slice the zucchini thinly and set aside.

In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until combined.

Stir in grated cheese and chopped parsley into the egg mixture.

Add the sautéed onion and garlic to the mixture and combine well.

Spread a layer of bread crumbs on the bottom of the tart pan.

Layer the sliced zucchini in a circular pattern over the bread crumbs.

Pour the egg and cheese mixture evenly over the zucchini.

Sprinkle additional cheese and bread crumbs on top if desired.

Bake in the preheated oven for 30-35 minutes or until the top is golden and set.

Remove from the oven and let cool for a few minutes before slicing.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens