VEGETABLES – ZUCCHINI TART

By Coo1

Ingredients

• 4 zucchini shredded (abt 2 lbs
• 1 1/2 tsp salt
• 1 cup plain bread crumbs
• 1 tsp chopped fresh thyme
• 1/2 tsp fresh rosemary
• 1 cup gruyere cheese, shredded
• 6 TB butter, melted
• Pepper

Preparation

Step 1

Preheat oven to 375. In a colander, toss zucchini with Salt and let drain, stirring occasionally for about 20 mins.

Meanwhile, in a medium bowl combine the bread crumbs with the thyme, rosemary, 1/4 cup gruyere and butter. Press mixture evenly into a 10 inch springform pan and bake until set and golden, abt 15 mins. Transfer to rack to cool. Increase the oven temp to 400.

Using your hands, squeeze out as much liquid as possible from the zucchiini. In a bowl, toss the zucchini and remaining 3/4 cup gruyere. Season with pepper. Tip the crust evenly with the zucchini mixture and bake until lightly golden, about 50 minutes. Run a knife around the edge of the tart before removing from pan.