Vegetarian Cheese Tart Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Chopped cashews1⁄3 Cup (5.33 tbs)
 9 inch pie shell1 , frozen, thawed
 Butter3 Tablespoon (3/8 Stick)
 Zucchini3 Medium, thinly sliced
 Garlic2 Clove (10 gm), crushed
 Dried dill1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Freshly ground pepper1⁄8 Teaspoon
 Eggs3 , well beaten
 Cubed monterey jack cheese1 Cup (16 tbs)
 Chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2322 Calories from Fat 1406

% Daily Value*

Total Fat 163 g251.1%

Saturated Fat 73.3 g366.5%

Trans Fat 0 g

Cholesterol 850.8 mg

Sodium 2448.9 mg102%

Total Carbohydrates 156 g51.9%

Dietary Fiber 11.4 g45.6%

Sugars 12.9 g

Protein 69 g138.3%

Vitamin A 134.1% Vitamin C 222%

Calcium 108.9% Iron 68.2%

*Based on a 2000 Calorie diet


Preheat oven to 325°F.
Sprinkle nuts evenly on crust.
Melt butter in small skillet over medium heat.
Add zucchini and garlic and saute several minutes until softened.
Sprinkle with dill, salt and pepper and toss lightly.
Spoon into crust.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set, about 45 minutes.