Zucchini tart

One of the things I enjoy the most in the summer, besides the warm weather, vacation and lazy diners, is my vegetable garden. I planted it 2 years ago just to show the kids how vegetables grow, then I got hooked and just love to go in my garden and pick whatever is ready. I try to squeeze in as much plants as I can in my little patch, tomatoes, green beans, peas, carrots, eggplants, peppers, herbs and zucchinis.
This year we had so mamy zucchinis I didn't know what to do with them (beside giving some to friends). So I started looking for recipes on the web...well the choices are incredible !!!! Yummy recipes after yummy recipes. I also came up with few of my own and they are the one I would like to share with you.

this is the only picture I could find, the better ones are on my phone....and I am no geek tech!!!

You will need 2 medium size zucchinis sliced, 2 small tomatoes (you can use 1 small can of diced tomatoes) 1 small chopped onion, 2 garlic gloves minced and half a red pepper sliced.

Fry everything in 2 tbsp of olive oil until the vegetables are lightly colored, sprinkle with salt and pepper.

Meanwhile beat together 3 eggs with salt and pepper,

add the vegetables,

and fresh mozzarella and chopped fresh basil, mix everything carefully.

Line a pan (I used a quiche pan) with parchement paper top with your favorite dough, line again with parchment paper, and cover the bottom with pie weighs (I use chickpeas). Bake at 375F until the dough looks firm and dry about 15 minutes.

Remove the weight and parchment and continue baling for another 10 minutes. Pour all that loveliness into the dough line pie pan. Bake until the cheese is melting and the egg mixture is cooked.

Enjoy your tart with a nice salad in summer or a warm soup in winter!!

Recipe :

2 medium size zucchini sliced
1 small onion chopped
2 small tomatoes chopped
Half a red pepper sliced
2 garlic cloves minced
3 eggs
3/4 cup (or more if you like) of diced mozzarella
8 to 10 basil leaves (I like a lot of basil!!!!)
Salt and pepper