This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 round store-bought refrigerated pie dough
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 medium zucchini, thinly sliced into rounds
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Instructions
- Put a baking sheet in the oven and preheat the oven to 375 degrees F.
- Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
- Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
- Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 197 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 301 mg |
Reviews
Didn’t like much about this recipe–neither the mayo, mustard or thyme. Nor is the crust necessary; it adds time and a lot of calories. Next time I’ll try coating the zucchini with a tablespoon of lemon infused olive oil, chopped fresh basil, salt and pepper. I’ll just arrange the coated zucchini in a 8″x11″ pyrex baking dish and bake at 375 for 20-22 minutes.
Made this last night and it was amazing!!! One change that I think you may want to try is that I used Puff Pastry instead of Pie Crust and we loved it!
It was tasty and healthy I recommend it
I just made this! Looks yummy! I used vegan Mayo and basil since I don’t care for thyme. Thanks for a wonderful recipe
I wish these recipes would include their nutritional stats. Without that, many of us just look at the picture, sigh and move on.
A winner in our quest to find new, easy, delicious ways to use our garden’s (excessive) zucchini bounty. Very quick to prep (love the pre-heat the pan tip), with beautiful, yummy result. My favorite kind of recipe: low effort in, great results out!
A summer favorite!
So simple and quite delicious! It turned out just like the photo. I followed the recipe’s instruction of preheating the tray and I think that helped brown the crust.
Easy, yummy, paired nicely with Buffalo Chicken Wing soup-savory with spicy.
Fantastic! Made it today and it is a big hit. Delicious. The dijon mustard adds a nice spice note.