This Rustic Tomato Zucchini Tart brings together caramelized onions, juicy tomatoes, and Parmesan cheese, all baked on a flaky pastry crust.
It’s one of my favorite easy zucchini recipes. It's simple enough for a light weeknight dinner yet elegant enough to impress guests.
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Recipe at a Glance
- Prep: 15 min | Cook/Bake: 20 min | Difficulty: Easy
- What it is: A savory tart layered with sweet caramelized onions, zucchini, grape tomatoes, mozzarella, Parmesan, and fresh herbs on a golden, flaky crust.
- Why you’ll love it: Beautiful yet simple, it elevates any dinner and feels special without extra fuss.
- How to make it: Use store-bought pie dough for a quick base, top with caramelized onions, zucchini, tomatoes, and cheeses, then bake until the crust is golden and the cheese is melted.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Like this recipe? Try these other zucchini recipes:
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
⭐⭐⭐⭐⭐
Awesome recipe, have made it several times. the family loves it!
~ Mary
You’re going to love this Rustic Tomato Zucchini Tart! Inspired by the fresh flavors of the garden, it combines ripe tomatoes and tender zucchini in a golden, flaky crust.
Looking for more Easy Vegetable Side Dish Recipes? Try my Grated Zucchini Fritters or my Roasted Brussels Sprouts recipe.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Butter
- Onions, sliced thin
- Zucchini, sliced thin
- Grape tomatoes
- Parmesan cheese
- Mozzarella cheese
- Basil
- Parsley
- 1 egg mixed with a little milk
- Single recipe pie crust; homemade or store bought.
Substitutions and Variations
Cheese swaps: Try using goat cheese, feta, Gruyère, or Fontina instead of—or along with—the Parmesan and mozzarella for a richer, tangy flavor.
Crust options: While homemade pie dough is what I used for this recipe, you can also use refrigerated pie dough or even pizza dough for a quicker option. Puff pastry works well too if you’d like a lighter, flakier base.
Fresh herb blends: Experiment with basil, thyme, parsley, or mint depending on what’s in season.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Use a sharp knife or a mandoline to cut the zucchini into thin, even rounds. A mandoline works best for consistent slices. Slice the grape tomatoes in half lengthwise so they stay in place on the tart while it bakes. Set the prepared vegetables aside while you move on to the onions.
Step 2: Roll out the pie dough and press it into a rectangular baking tray. In a skillet, melt butter and cook onions until soft and golden, about 20 minutes. Layer mozzarella over the dough, then add the onions, zucchini slices, and tomatoes on top..
Step 3: Top with zucchini, tomatoes, Parmesan, and herbs. Brush the crust with the egg-milk mixture and bake at 425°F for about 20 minutes, until golden.
Insider Tips from My Kitchen to Yours
✔️ DO chill the pie dough before rolling it out to make the crust easier to handle and perfectly flaky when baked.
❌ DO NOT overload the tart with too many vegetables—keeping the layers light ensures the crust stays crisp.
Storage & Serving Tips
Refrigerate: Store leftovers covered in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended, as the vegetables can release water and make the crust soggy.
Thaw and Reheat: Reheat slices in a 350°F oven for 10–12 minutes until warmed through and the crust is crisp again.
Serving Tips: Garnish with fresh basil or parsley just before serving for extra color and flavor.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You'll know a zucchini is no longer fresh when you slice into it and the inside flesh is stringy. Also the skin will be wrinkled. Do not eat the zucchini if it is moldy.
I like to roll pie dough out on parchment baking sheets. That way I can easily move the pie dough to the appropriate pan by simply lifting the edges of the parchment paper.
If you find your pie dough is breaking apart and crumbling, it's probably too dry. You can fix this problem by lightly sprinkling the dough with chilled cold water over the surface and then working the water into the dough.
Like this recipe? Try these other zucchini recipes:
- Zucchini Pie made with Crescent Rolls instead of traditional pie crust dough.
- Bisquick Zucchini Cheddar Muffins
- Grilled Steak with Zucchini Spiral Noodles – a low carb recipe!
- Zucchini Ricotta Mozzarella Galatte
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
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📖 Recipe Card
Rustic Tomato Zucchini Tart
Ingredients
- 4 tablespoons butter
- 2 large onions sliced thin
- 1 zucchini sliced into thin rounds
- 2 cups grape tomatoes
- ¼ cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 tablespoons fresh chopped basil
- 1 tablespoons fresh chopped parsley
- 1 egg mixed with a little milk
- 1 1 pie dough homemade or refrigerated
Method
- Roll out the pie dough and fit it into an rectangle baking tray that's been lined with parchment paper; place it in the refrigerator while you prepare the zucchini
- Using a mandoline slicer, slice the zucchini into rounds.
- Slice the grape tomatoes in half; lengthwise.
- Set the vegetables aside while you prepare the onions.
- Heat the butter in a heavy skillet.
- Add the sliced onions and cook until they are soft and golden brown; about 20 minutes.
- Spread the mozzarella cheese on top of the pie dough.
- Add the cooked onions on top of the cheese.
- Arrange the sliced zucchini and then the tomatoes on top.
- Sprinkle the Parmesan cheese on top of the vegetables and then the basil and parsley.
- Brush the beaten egg and milk mixture over the entire pie crust.
- Bake in a preheated 425°F oven for about 20 minutes or until the crust is golden brown.
Nutrition
Notes
Tips
- Slice zucchini thin and even so it bakes quickly and looks uniform.
- Use a mandoline or sharp knife for best results.
- Let onions cook slowly until golden for maximum flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10–12 minutes to crisp the crust again.
- Tart is best enjoyed fresh; freezing is not recommended.
Tried this recipe?
Let us know how it was!
This recipe has been updated since it first appeared in 2014 with a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Cindy C says
This looks delicious but wondering if it can be made a few days ahead?
Lois says
I've never made it ahead of time, so I really can't answer the question. Thank you for visiting!
Theresa says
Is the dough for pie a pie crust dough or pizza crust dough? It looks delish & can't wait to make this!! Thanks 🙂
Youmen Salam says
Hi, will the zucchini cook properly since you put them raw on the cheese…tks
Bridget L says
Oh wow! I can taste the tomatoes already! Thanks for sharing this recipe with us at the Inspire Me Mondays Link-Up! Bridget - The Recipe Wench
Amy Johnson says
That looks so Good!
Malia Sturgeon says
Wow this looks incredible! I have all the veggies needed exploding in my garden right now! I'm definitely trying this out this week! Yum!
Malia Sturgeon says
Wow this looks incredible! I have all the veggies needed exploding in my garden right now! I'm definitely trying this out this week! Yum!
HeiLin (Heidy McCallum) says
Thank you so much for sharing your awesome blog post on our link party we formerly co-hosted for 23 weeks, (The Weekend Social) I just wanted to update you to our new link party #PureBlogLove. It runs every Thursday 8 pm est-Sunday nights at midnight. The other girls are still hosting the former party on their pages so don't forget drop by and visit them as well. I hope to see you this week at our new one.
Have a fantastic night
Heidy L. McCallum
Mary Beth says
This truly looks absolutely delicious! My son will be turning 16 this week (sob) and I am going to make this for his family party. I think everyone will love it. Thank you so much for sharing at Project Inspire{d} ~ your project was one of our features this week. I hope to see you for tonight's party!
Kimberly Lewis says
This looks amazing! Pinned. Please come and party with us tonight at 7 pm. It just wouldn't be a party without you!
Happy Labor Day! Lou Lou Girls