Squash and Zucchini Tart
Recipes,  Side Dishes,  Vegetarian

Squash and Zucchini Tart

I don’t use my mandoline too often, but when it comes to a dish like this, it makes the job much easier to handle. Consistently shaped slices will cook evenly, which is definitely what you want here. Unfortunately, I didn’t love this. I think maybe I sliced them too thickly (I chose 1/4″) and they didn’t cook enough. The rosemary was a bit much for me. Maybe I was just frustrated because it was a Monday and I picked something that was a little tedious to assemble and I still wasn’t feeling great. I’m not sure. It definitely has potential, but it didn’t hit the spot this time. It sure looked pretty, though!

Squash and Zucchini Tart

Squash and Zucchini Tart
I Shot the Chef

1 large zucchini
1 large yellow squash
2-3 roma tomatoes
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tbsp rosemary, fresh, minced
1/4 c panko bread crumbs
1 tbsp parsley, minced
1/4 c shredded parmesan cheese

1. Preheat oven to 350 degrees. With a mandoline or sharp knife, slice the zucchini, yellow squash and tomatoes into thin rounds of the same thickness. Combine the zucchini and squash into a bowl with the olive oil, lemon juice, garlic, rosemary, salt and pepper. Mix with your hands to incorporate everything.

2. Line a sheet pan with aluminum foil and rub the foil with butter. Starting with the zucchini, make a three inch round circle of slightly overlapping vegetable slices, filling in until a complete circle of zucchini has been made. If you have a three inch round cutter use this as a guide. This makes it very easy to make perfect circles. Repeat with the squash, then another layer of zucchini and then another layer of squash. Lastly, top with a layer of tomatoes. Sprinkle with salt and pepper. Then gently top with a pinch of parsley, breadcrumbs and parmesan cheese.

3. Place in the preheated oven and bake for 8-10 minutes. Remove from the oven and turn your oven on broil. Let the oven heat up for a few minutes and put the tarts back in (on the highest rack) and broil for 2-3 minutes, until nice and brown on top. Do not walk away or the tarts will burn!

4. Gently remove from the pan with a spatula to keep the layers together. Serve hot.

Makes 3-4 servings

Big Flavors Rating: 3 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Joanne

    A mandoline is definitely something I need to invest in because I avoid recipes like these for fear of all the super thin cutting! This looks too good to pass up on though!

    • Ashley

      Definitely pick a good one – we got so frustrated with our first one that we threw it away. It was terrible! We’ve been happy with the one we currently have, though, thank goodness!

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