High-protein Zucchini Tart
I am totally biased, because well I made this, but for how easy it is I really think this is one of the most delicious and satisfying things I’ve ever made. That’s a big statement, right? But this meal was just… I can’t even explain it.
It all started because I went to the produce market last night. Famous last words (lol). I used to have this process every time I went grocery shopping: go to the produce market and get all the produce and deli meat, then drive over to the meat market and get fresh meat, then finish off the remaining items on my list at Shop Rite. Needless to say, I don’t always have time for all of that. The last 4 years and 3 months (give or take) I haven’t really kept up with this… way to much in and out of the car with a baby, then toddler, now elder toddler (is that a thing?).
Well, last night I made my epic return and things went downhill fast. I bought way more produce than we will ever eat so I frantically started searching for things that I can make with all of these vegetables and fruits. I stumbled upon so many things I will be making over the next few days, but this one HOLY COW I even impressed myself.
So here we have it, the Zucchini Goat Cheese Tart. The flavors and texture, I don’t know it is all just incredible. The recipe is pretty simple, the flavors are clean and light, and it was very filling! Plus, as far as tarts go, this is pretty low fat and high protein.
The macros on the ENTIRE tart comes in at 37g carbs, 9g fat and 22g protein! You could easily eat the whole thing, which I totally did (lol). Or, you can split it with someone, or cut it into slices and serve at a party as a really impressive appetizer!
Here is the recipe:
- 1/3 cup self-rising flour
- 1/3 cup nonfat Greek yogurt
- 3 oz. (raw) very thinly sliced zucchini
- 1.5 oz soft goat cheese
- 1 tsp lemon zest
- 1 tsp fresh thyme
- Squeeze of lemon juice
- Pinch of garlic powder
- Salt to taste
This recipe uses, you guessed it, two-ingredient dough! My favorite. Start by preheating your oven to 375 degrees. Combine flour, Greek yogurt, and garlic powder into a dough using a fork. Once combined, lightly flour a piece of parchment paper and knead the dough. Then roll out to less than 1/4″ thickness using a rolling pin.
In a bowl, combine the goat cheese and lemon zest. Carefully spread the goat cheese mixture on the dough to the edges. Then, layer on the thinly sliced zucchini starting from the outside working in, overlapping the slices as you go. Sprinkle with salt, and spray the top lightly with cooking spray. Place the parchment on a baking sheet, and place the tart in the oven on the center rack.
Cook until the edges begin to get lightly browned. Then, turn the oven to broil (low) and place the tart on the top rack. Broil for 2 minutes then remove from the oven and let the tart rest on the pan for 4 minutes before slicing. Once the tart has rested, top with fresh thyme, a bit more salt, and squeeze a bit of lemon juice.
Macros for the whole tart: 37g carbs, 9g fat, 22g protein. Totally doable for many people’s macros, and way less fat and carbs than even 1 slice of many other Zucchini Goat Cheese Tarts.
I love how fresh, lemony and decadent this tastes for the lower macros. This was very filling, but you could also eat with chicken breast to get more protein in this meal as a whole. This would also be delicious with a variety of other macro-friendly toppings:
- Summer squash (yellow squash) with lemon and thyme
- Sliced tomatoes with fresh basil
- Mushrooms and spinach
- Arugula (once removed from the oven), lemon and balsamic drizzle
- Roasted asparagus and red onion
Like most of my recipes, the opportunities here are endless. I was worried about the two-ingredient dough working here, but it TOTALLY does and the texture was wonderful: it felt decadent without being overly buttery or oily like other tart crusts. Give this one a try, you will be blown away!
