Zucchini Breakfast Tarts (Video) – Kalyn's Kitchen

If you’re going to get buried in zucchini, breakfast zucchini pancakes are like a mini, low-carb quiche containing zucchini and cheese, everyone’s favorite combination! And this delicious zucchini tart is great for a vegetarian breakfast option!

Pin zucchini breakfast pancakes to try later!

There is no doubt that it is zucchini season, and some people go out of their way to get rid of zucchini! But if you really want to eat zucchini instead of giving it up, this is Zucchini breakfast pancakes A delicious way to use some. And you never even thought about having a zucchini breakfast, I promise you, this is a delicious option!

These crustless carb-free breakfast muffins are actually like a mini muffin baked in a tart pan, and they have plenty of zucchini. But I think it’s important to stress it’s cheesy because the pancakes also have goat cheese and a generous amount of sharp, grated white cheddar, and there’s plenty of cheesy flavor in every bite.

And there’s no doubt that this zucchini breakfast tart will be amazing eat breakfast On busy days when there is little time to cook in the morning. I hope you enjoy trying this idea if you have an abundance of zucchini!

What ingredients do you need for this recipe?

Goat cheese
zucchini
olive oil (affiliate link)
dried seasoning (affiliate link)
dried basil (affiliate link)
Spike seasoning (affiliate link), or another all-purpose spice blend
Salt and freshly ground black pepper
Half and half, milk, or heavy cream
egg
coarsely grated sharp white cheddar (or use any white cheese you prefer)
green onion

Is that a mini quiche or a breakfast tart?

This recipe was described as a breakfast tart because I used my favorite mini tart to bake individual breakfasts. But it’s definitely a little quiche recipe where the ingredients are mixed and then baked; Call them whichever you prefer!

What tart mold did you use?

This is another small quiche breakfast recipe that I used my own Mini Tart Pan (Referral link), I love this fryer so much! But if you don’t want to buy a special frying pan just to make breakfast pancakes, use it Large silicone baking cups (continued link) gratin plates or even a large muffin pan, although eggs sometimes tend to stick in regular muffin pans, so sprinkle them well if you’re using them.

More ideas for a delicious zucchini breakfast:

If you like the idea of using zucchini in your breakfast dish, you may also like Zucchini and Green Chili Breakfast CasseroleAnd the Zucchini with cheese and Strata basilor Greek frittata.

How to make zucchini breakfast pancakes:

(Scroll down for a full, printable recipe with nutritional information.)

Preheat the oven to 375°F / 190°C. Crumble goat cheese and let it come to room temperature.
Cut the zucchini lengthwise into quarters, then chop it into small pieces.
Heat olive oil in a non-stick frying pan, add zucchini, sprinkle with dried oregano and dried basil, Spike seasoning (continued link) or another all-purpose seasoning mix, and a pinch of salt and pepper.
Cook the zucchini for a few minutes over medium-high heat, until just beginning to become tender.
spray Mini Tart Pan (Continued link) Drizzle with olive oil or nonstick spray and divide cooked zucchini between wells of cauliflower.
Top with sharp cheddar cheese and coarsely grated green onions.
Use a fork to stir in the soft goat cheese and add half and half or milk a little at a time until mostly blended with the cream cheese.
Beat the eggs in another bowl (oops, no egg picture) and add to the goat cheese/milk mixture a little at a time, stirring each time adding more eggs until the mixture is well combined.
Fill each tart well with the goat cheese and egg mixture.
I like to use a fork and stir gently so the ingredients are evenly distributed.
Bake for 30 minutes or until firm and light brown.
Serve hot. These are delicious as shown, or serve with a little sour cream for extra creaminess if desired!

More breakfast muffins to try:

Crustless breakfast pancakes with mushrooms

Breakfast pancakes with tomatoes and basil

Southwestern breakfast tart without the crust

Asparagus breakfast pancakes

Weekend food preparation:

This recipe has been added to a category called Weekend food prep Here you will find recipes that you can prepare or cook on the weekend and eat during the week!

Ingredients

4 oz. Soft and crumbly goat cheese

3 small zucchini, quartered lengthwise and then cut into small pieces

2 tsp. olive oil (plus a little for spraying the pan)

1/2 tsp. dried seasoning

1/2 tsp. dried basil

1/2 tsp. Spike seasoning (see notes)

Salt and freshly ground black pepper to taste

1/4 cup and a half (see notes)

8 eggs, well whisked

6 tons of coarsely grated white cheddar cheese (or use any white cheese you prefer)

1/4 cup sliced green onion, plus more for garnish if desired

instructions

Before you start making the tart, turn the oven down to 375°F/190°C and let it preheat.
4 oz crumbs. of goat cheese in a large glass measuring cup or bowl and let it come to room temperature.
Cut the zucchini into quarters lengthwise, then chop it into small pieces.
Heat the olive oil in a non-stick frying pan and I used my granules 12 inch green frying pan (Referral link). Then add the zucchini, sprinkle with dried oregano, dried basil, spike seasoning or other all-purpose seasoning, and a pinch of salt and pepper.
Cook the zucchini for a few minutes over medium-high heat, until just beginning to become tender.
spray Mini Tart Pan (Continued link) Drizzle with olive oil or a bit of non-stick spray and divide the cooked zucchini between the tart wells.
Add a tablespoon of coarsely grated cheddar cheese and a pinch of green onions.
Then use a fork to stir in the now-soft goat cheese and add half and half or milk a little at a time until the goat cheese and milk are mostly blended.
Beat the eggs in another bowl and add to the goat cheese/milk mixture a little at a time, stirring each time adding more until the mixture is well combined.
Fill each tart well with the goat cheese and egg mixture, being careful not to fill it completely.
I like to use the fork and stir gently so the other ingredients are evenly distributed in the eggs.
Bake for 30 minutes, or until the pies are firm and slightly browned
Serve hot.

Notes

I’m a big fan of Spike seasoning (affiliate link), but if you don’t have a spike, you can use any all-purpose seasoning mix that works well in eggs. Use milk, half and half, or cream, whichever you prefer.

This recipe was created by Kalyn inspired by many else Zucchini recipes with cheese!

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 219Total fat: 16 gramsSaturated fat: 7 gramsUnsaturated fats: 0 gramsUnsaturated fats: 7 gramsCholesterol: 268 mgsodium: 465 mgCarbohydrates: 4 gramsthe basic: 1 gramsugar: 2 gramsprotein: 15 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This vegan zucchini tart recipe is suitable for low-carb, keto, or low-glycemic diets. It can be suitable for the original South Beach diet, which prefers low-fat cheese and low-fat milk. If you’re making it for low-carb or keto, you’ll probably want to use full-fat cheese and cream, or half-and-half. Either way, I promise it will be delicious!

Find more recipes like these:
Uses breakfast recipes To find more recipes like these. use the Diet type indicator Image index pages to find more recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramor in Youtube To see all the good recipes I share there.

Historical notes for this recipe:
This zucchini breakfast tart was published in 2017. It was recently updated with more information in 2022.