Zucchini Tartlets

Zucchini Tartlets: Happy April 25!

Written by Wetta on in Muffins
Servings: 4Cook time: 28 minCalories (per serving): 57 kcal

Ingredients

  • 2 zucchini
  • 2 slices of bread
  • 1 egg
  • 1 pinch of pepper
  • 4 tablespoons of Parmesan cheese
  • extra virgin olive oil, to taste
  • 2 slices of cooked ham
  • 1 small piece of cheese

Directions

  1. For this recipe, we’ll use a food processor to chop all the ingredients. Cut two zucchini into thin strips and line the pan (I used a muffin pan).

  2. Set aside a few small pieces of zucchini for the base of the tart, then place the remaining zucchini in a food processor along with all the other ingredients except the cheese and prosciutto: zucchini, egg, pepper, oil, bread, and 2 tablespoons of Parmesan.

  3. Preheat the oven to 180°C.

  4. Spoon a tablespoon of the mixture onto the bed of zucchini we’ve arranged in the baking dish, then top with the diced cheese and chopped ham.

  5. Cover with more of the mixture: finish it off with the remaining zucchini and 2 more tablespoons of Parmesan.

  6. Bake for 25–30 minutes, keeping a close eye on it during the final few minutes: remember that every oven is different!

Happy April 25 to everyone! I hope you’ve had—and are having—some wonderful long weekends; I certainly have!

The recipe for Zucchini Tarts was created for our collaboration with our friends from MANI in Rome for a workshop on the colors of food with children!

If you missed the previous installment:

YELLOW: http://www.mani-culturaperbambini.it/19-aprile-2017-mangia-colorato-il-giallo/

Let’s start with the recipe—a small cake. We made a dinner for one, adding some side dishes and a piece of fruit or dessert, so you can adjust it to your liking! :)