If you’re getting buried in zucchini, Zucchini Breakfast Tarts are like a low-carb mini quiche that has zucchini and cheese, everybody’s favorite combination! And this tasty tart with zucchini is great for a vegetarian breakfast option!
PIN the Zucchini Breakfast Tarts to try them later!
There’s no doubt that it’s zucchini season, and some people are doing all they can to give away zucchini! But if you’d really like to eat the zucchini instead of giving it away, these Zucchini Breakfast Tarts are a delicious way to use some. And even you’ve never thought about having a zucchini breakfast, I promise this is a delicious option!
These crustless low-carb breakfast tarts are actually like a little mini quiche that’s baked in a tart pan, and they have lots of zucchini. But I think it’s important to emphasize that they are 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.
And there’s no doubt that this zucchini breakfast tart would make a great grab-and-go breakfast for busy days when there is little time to cook in the morning. Hope you enjoy trying this idea if you have an abundance of zucchini!
What Ingredients do you need for this recipe?
- goat cheese
- Olive Oil (affiliate link)
- Dried Oregano (affiliate link)
- Dried Basil (affiliate link)
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt and fresh-ground black pepper
- half and half, milk, or heavy cream
- coarsely grated sharp white cheddar (or use any white cheese you prefer)
- green onions
Is this a mini quiche or a breakfast tart?
I called this recipe a breakfast tart because I used my favorite little tart pan to bake the individual breakfasts. But they definitely are a little mini quiche recipe where ingredients are combined and then baked; call them whichever one you prefer!
What Tart Pan Did I Use?
This is another mini quiche breakfast recipe where I used my Mini Tart Pan (affiliate link), 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.
More ideas for a tasty zucchini breakfast:
If you like the idea of using zucchini in a breakfast dish, you might also like Zucchini and Green Chile Breakfast Casserole, Cheesy Zucchini and Basil Strata, or Greek Frittata.
How to Make Zucchini Breakfast Tarts:
(Scroll down for complete printable recipe with nutritional information.)
- Preheat oven to 375F/190C. Crumbled goat cheese and let it come to room temperature.
- Slice the zucchini lengthwise into fourths: then cut it into small pieces.
- 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.
- Cook zucchini a few minutes over medium-high heat, just until it’s barely starting to soften.
- Spray Mini Tart Pan (affiliate link) with olive oil or non-stick spray and divide the cooked zucchini among the tart wells.
- Top with coarsely grated sharp cheddar and green onions.
- 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.
- 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.
- Fill each tart well with goat cheese and egg mixture.
- I like to use a fork and gently stir so ingredients are evenly distributed.
- Bake about 30 minutes, or until they’re firm and lightly browned.
- Serve hot. These are delicious as shown, or serve with a dollop of sour cream for even more creaminess if desired!
More Breakfast Tarts to Try:
Crustless Breakfast Tarts with Mushrooms
Crustless Tomato-Basil Breakfast Tarts
Southwestern Crustless Breakfast Tarts
Asparagus Breakfast Tarts
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
4oz. 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
- Before you start making the tarts, turn the oven to 375F/190C and let it pre-heat.
- Crumble 4 oz. of goat cheese into a large glass measuring cup or a bowl and let it come to room temperature.
- Slice the zucchini into fourths lengthwise, and then cut it into small pieces.
- 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.
- Cook the zucchini a few minutes over medium-high heat, just until it’s barely starting to soften.
- Spray the Mini Tart Pan (affiliate link) with olive oil or a little non-stick spray and divide the cooked zucchini among the tart wells.
- Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions.
- 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.
- 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.
- Fill each tart well with the goat-cheese and egg mixture, being careful not to fill too full.
- I like to use a fork and gently stir so the other ingredients are evenly distributed in the egg.
- Bake about 30 minutes, or until tarts are firm and lightly browned
- Serve hot.
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!
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This vegetarian Zucchini Breakfast Tart recipe is suitable for low-carb, Keto, or low-glycemic diets. It could be suitable for the original South Beach Diet, which would prefer low-fat cheese and low-fat milk. If you’re making it for low-carb or Keto you will probably want to use full-fat cheese and cream or half and half. 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 Diet Type Index photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This zucchini breakfast tart was posted in 2017. It was last updated with more information in 2022.
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