Receta de tarta de zucchini: como hacer que los chicos coman verduras...

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

Cut the ends off the zucchini and slice them into quarters, then cut into 1 cm thick slices for even cooking.

Chop two onions finely.

Chop the carrot into quarters, similar to the zucchini, for even cooking.

Heat a deep skillet over medium heat and add olive oil.

Sauté the chopped onion and carrot until soft, about 5 minutes.

Add chopped leek and bell pepper to the skillet and continue sautéing.

Season with salt, black pepper, and sweet paprika to taste.

Add minced garlic to the mixture.

Add the zucchini to the skillet and mix gently, cooking just until slightly softened, about 5 minutes.

Turn off the heat and let the mixture cool slightly.

In a bowl, beat two eggs with a pinch of salt and add grated cheese (parmesan or similar).

Mix the egg and cheese mixture with the cooled vegetable mixture, ensuring the heat is off to avoid cooking the eggs.

Prepare a tart pan with criolla pastry dough, pressing it into the pan and folding excess dough inward for a crisp edge.

Fill the tart pan with the vegetable mixture, pressing it down slightly to pack it in.

Top with additional grated cheese for a cheesy crust.

Bake in the oven at 180°C (356°F) for 40-45 minutes, placing it on the lower rack to ensure even cooking due to the moisture from the zucchini.

Let the tart cool before slicing to maintain its shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens