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Kalyn's Kitchen

Cheesy Zucchini Breakfast Tarts (Video)

If you’re getting buried in zucchini, Cheesy Zucchini Breakfast Tarts are low-carb crustless tarts that have zucchini and cheese, everybody’s favorite combination! 

PIN Cheesy  Zucchini Breakfast Tarts to try them later!

Watch the video to see if you’d like to make Cheesy Crustless Low-Carb Zucchini Breakfast Tarts!

 


Cheesy Zucchini Breakfast Tarts finished tart on plate text overlay photo

If you look at my blog stats, there’s no doubt that it’s zucchini season right now, and it’s almost time to start leaving zucchini on your neighbor’s porches! But if you’d really like to eat the zucchini instead of giving it away, these Cheesy Zucchini Breakfast Tarts are a delicious way to use some zucchini.

These crustless low-carb breakfast tarts have lots of zucchini, but I think I’m entitled to call them cheesy because the tarts also have goat cheese and a generous amount of coarsely grated sharp white cheddar, and there’s lots of cheesy flavor in every bite.

What Tart Pan Did I Use?

This is another breakfast tart recipe where I used my favorite Williams-Sonoma Tart Pan, and I do love this pan so much!  But if you don’t want to buy a special pan just to make breakfast tarts, use large silicone baking cups (affiliate link), gratin dishes, or even a large muffin pan, although sometimes eggs tend to stick in regular muffin pans, so spray them well if you use those. (And in case anyone is wondering, I bought the tart pan myself, and I’m pretty sure Williams-Sonoma has no idea that I’m singing the praises of their tart pan.)

Cheesy Zucchini Breakfast Tarts process shots collage

How to Make Cheesy Zucchini Breakfast Tarts:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat oven to 375F/190C. Crumbled goat cheese and let it come to room temperature.
  2. Slice the zucchini lengthwise into fourths: then cut it into small pieces.
  3. Heat olive oil in a non-stick frying pan, add zucchini, sprinkle with dried oregano, dried basil, Spike Seasoning (affiliate link) or another all-purpose seasoning blend, and a little salt and pepper.
  4. Cook zucchini a few minutes over medium-high heat, just until it’s barely starting to soften.
  5. Spray tart pan with olive oil or non-stick spray and divide the cooked zucchini among the tart wells.
  6. Top with coarsely grated sharp cheddar and green onions.
  7. Use a fork to stir softened goat cheese cheese and add the the half and half or milk a little at a time until it’s mostly blended with cream cheese.
  8. Beat eggs in another bowl (oops, no photo of the eggs) and add to the goat cheese/milk mixture a little at a time, stirring each time you add more egg so the mixture is well-blended.
  9. Fill each tart well with goat-cheese and egg mixture.
  10. I like to use a fork and gently stir so ingredients are evenly distributed.
  11. Bake about 30 minutes, or until they’re firm and lightly browned.
  12. Serve hot.

Cheesy Zucchini Breakfast Tarts close-up photo

These are delicious as shown, or serve with a dollop of sour cream for even more creaminess if desired!

More Tasty Breakfast Tarts to Try:

Crustless Breakfast Tarts with Mushrooms and Goat Cheese ~ Kalyn’s Kitchen
Low-Carb Bacon, Goat Cheese, and Tomato Tart ~ All Day I Dream About Food
Crustless Tomato-Basil Breakfast Tarts with Goat Cheese and Mozzarella ~ Kalyn’s Kitchen
Quick and Easy Bacon, Egg, and Cheese Breakfast Tart ~ Tried and Tasty
Southwestern Crustless Breakfast Tarts ~ Kalyn’s Kitchen
Mushroom and Egg Breakfast Pastries ~ The View from Great Island

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Cheesy Zucchini Breakfast Tarts

Cheesy Zucchini Breakfast Tarts

Yield 6 breakfast tarts
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Cheesy Zucchini Breakfast Tarts are a crustless low-carb breakfast idea with zucchini and cheese.

Ingredients

  • 4 oz. goat cheese, crumbled and softened
  • 3 small zucchini, cut in quarter lengthwise and then cut into small pieces
  • 2 tsp. olive oil (plus a little more for spraying the pan)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. Spike Seasoning (see notes)
  • salt and fresh-ground black pepper to taste
  • 1/4 cup half and half (see notes)
  • 8 eggs, well beaten
  • 6 T coarsely grated sharp white cheddar (or use any white cheese you prefer)
  • 1/4 cup sliced green onions, plus more for garnish if desired

Instructions

  1. Before you start making the tarts, turn the oven to 375F/190C and let it pre-heat.
  2. Crumble 4 oz. of goat cheese into a large glass measuring cup or a bowl and let it come to room temperature.
  3. Slice the zucchini into fourths lengthwise, and then cut it into small pieces.
  4. Heat olive oil in a non-stick frying pan, I used my beloved 12 Inch Green Pan (affiliate link). Then add zucchini, sprinkle with dried oregano, dried basil, Spike Seasoning or other all-purpose seasoning, and a little salt and pepper.
  5. Cook the zucchini a few minutes over medium-high heat, just until it’s barely starting to soften.
  6. Spray the tart pan with olive oil or a little non-stick spray and divide the cooked zucchini among the tart wells.
  7. Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions.
  8. Then use a fork to stir the now-softened goat cheese and add the the half and half or milk a little at a time until goat cheese and milk is mostly blended.
  9. Beat eggs in another bowl and add to the goat cheese/milk mixture a little at a time, stirring each time you add more so the mixture is well-blended.
  10.  Fill each tart well with the goat-cheese and egg mixture, being careful not to fill too full.
  11. I like to use a fork and gently stir so the other ingredients are evenly distributed in the egg.
  12.  Bake about 30 minutes, or until tarts are firm and lightly browned
  13.  Serve hot.

Notes

I'm a huge fan of Spike Seasoning (affiliate link), but if you don’t have Spike you can use any all-purpose seasoning blend that’s good in eggs. Use milk, half and half, or cream, whichever you prefer.

This recipe created by Kalyn with inspiration from many other cheesy zucchini recipes!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 219Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 268mgSodium: 465mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cheesy Zucchini Breakfast Tarts thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Zucchini Breakfast Tart recipe is suitable for most any low-carb or low-glycemic diet, including Keto if you use full-fat cheese and cream or half and half. It could be suitable for the South Beach Diet, which would prefer low-fat cheese and low-fat milk. Either way you make it, I promise it will be delicious!

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Cheesy Zucchini Breakfast Tarts

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    14 Comments on “Cheesy Zucchini Breakfast Tarts (Video)”

  1. Pingback: 144 Best Zucchini Recipes

  2. These are wonderful! Even just the flavor of the zucchini w/ the herbs are great as is! Kalyn, you’re terrific ❤️

  3. Pingback: Taco Zucchini Boats

  4. Looks so delicious, Kalyn! I have to run out and get some zucchini from the Market tomorrow. And I love your Fresh Peach Frozen Yogurt recipe. I just got a basket of fresh peaches.. and want to try something different. All looks so yummy!

    • I don't like to freeze egg dishes like this because they release a lot of water when they thaw, but the tarts will keep in the fridge for at least a week, maybe longer!

  5. Wow! This is the perfect breakfast idea, Kalyn! Can't wait to start the day with these tarts! Can I use fresh instead of dried basil?

  6. What can I substitute for goat cheese, if anything? This looks like a great recipe!

  7. Love this recipe Kalyn! Happy National Sneak a Zucchini onto your Neighbor's Porch Day!