Zucchini, Sweet Onion, and Red Pepper Tart

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 33%
  • Fat: 8.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 12.5g
  • Carbohydrate: 28.9g
  • Fiber: 2.4g
  • Cholesterol: 84mg
  • Iron: 2.6mg
  • Sodium: 466mg
  • Calcium: 251mg


  • 1 (10-inch) Greek Baking-Powder Piecrust
  • Cooking spray
  • 2 large eggs
  • 2 large egg whites
  • 1 cup chopped Vidalia or other sweet onion
  • 2 cups diced red bell pepper (about 2 medium)
  • 1/2 teaspoon salt, divided
  • 4 cups chopped zucchini (about 1 pound)
  • 2 garlic cloves, minced
  • 1 tablespoon water
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/2 cup skim milk
  • 2 tablespoons nonfat dry milk
  • 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
  • 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese


  1. Preheat oven to 375°.
  2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.
  3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt; saute 10 minutes or until lightly browned. Add zucchini, garlic, and water; saute 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust.
  4. Add milks and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini, Sweet Onion, and Red Pepper Tart Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy