I'm obsessed with quiche and I wanted to create a low carb version with all of the flavor and none of the guilt! This zucchini tart is just SO delicious! Light and fluffy, the perfect almond flour crust and fresh zucchini. It really is perfection. Serve with a fresh green salad and you have a meatless meal that will not disappoint!!
low carb Zucchini Tart- Serves 4
1 3/4 cups plus 1 Tbsp almond flour
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
5 Tbsp butter, melted
Filling:
1 medium zucchini, sliced thin (about 5-5.5 ounces)
1 Tbsp green onion, sliced thin
1 cup whole milk ricotta cheese
3 large eggs
1/4 cup heavy cream
1 Tsp garlic powder
2 tsp fresh dill, chopped
Salt and pepper
Topping:
1/2 cup parmesan cheese
Preheat the oven to 325 degrees.
Slice the zucchini into thin rounds and add to a colander, sprinkle with salt and allow the zucchini to release its moisture. Let sit for 15-20 minutes.
In the meantime let's make the crust.
In a large bowl combine all the ingredients except the butter. Whisk the dry ingredients to combine. Then add in the melted butter and mix together until it is well incorporated. The texture should resemble wet sand.
Greased a 9 inch, glass pie pan and add the crust ingredients. Push down to form an even crust layer making sure to go all the way to the top of the pan around the entire circle (watch the above video for reference).
Bake the crust for 15 minutes at 325 then allow to cool for 15 minutes before adding the filling.
For the filling combine all of the ingredients except the zucchini.
Whisk together well so everything is well incorporated.
Take the zucchini and pat it dry to catch all the moisture.
Then add in 3/4 of the zucchini to the filling, mix slowly to combine.
Once the crust has cooled, pour in the filling. Then top with the remaining zucchini slices. Then cover the top with the parmesan cheese.
Bake for 60-65 minutes until the center is set and a toothpick comes out clean.
Enjoy!
Nutritional Info
Per serving:
455 calories
10g net carbs
24g of protein