Description
This Savory Zucchini and Onion Tart is a flavorful and easy dish perfect for breakfast, brunch, or a light dinner. Made with fresh zucchini, sweet onions, red bell peppers, and Parmesan cheese, this tart is packed with delicious flavors and a soft, fluffy texture. With Bisquick mix as a base, there’s no need for a complicated crust, making this a quick and convenient recipe. Serve warm or at room temperature for a versatile, crowd-pleasing dish.
Ingredients
Scale
For the Tart
- 3 eggs
- ½ cup vegetable oil
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon mustard powder
- ½ teaspoon garlic powder
- 3 cups sliced zucchini
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 cup Bisquick mix
Instructions
-
Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease a 9-inch pie pan or a similar baking dish.
-
Prepare the Vegetables
- In a large mixing bowl, combine the sliced zucchini, chopped onion, and red bell pepper.
-
Mix the Wet Ingredients
- In another bowl, whisk together the eggs and vegetable oil until blended.
-
Combine the Dry Ingredients
- Add the grated Parmesan cheese, chopped parsley, salt, black pepper, mustard powder, and garlic powder to the egg mixture.
- Stir to combine.
-
Add the Bisquick and Vegetables
- Gently fold in the Bisquick mix until just combined.
- Stir in the vegetable mixture and mix evenly.
-
Bake the Tart
-
Cool and Serve
- Allow the tart to cool slightly before slicing.
- Serve warm or at room temperature.
Notes
- For extra flavor, add crumbled feta or shredded cheddar cheese.
- Use fresh herbs like basil or thyme for a more vibrant taste.
- Make it gluten-free by using a gluten-free Bisquick alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat at 325°F (163°C) for 10 minutes or enjoy cold.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American