Cheesy Crustless Low-Carb Zucchini Breakfast Tarts

If you're getting buried in zucchini, here's a new breakfast tart idea with zucchini and cheese, everybody's favorite combination! And these Cheesy Crustless Low-Carb Zucchini Breakfast Tarts are also Keto, low-glycemic, gluten-free, meatless, and they can be South Beach friendly with the right ingredients! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

If you look at my blog stats to see which recipes are most popular, there's no doubt that it's zucchini season right now, and if you have too much zucchini it's almost time to start leaving zucchini on your neighbor's porches! But if you'd really like to eat it instead of giving it away, I have a few new zucchini recipes coming up before we say goodbye to zucchini mania for another year.

First up in the new use-up-the-zucchini ideas are these amazing Cheesy Crustless Low-Carb Zucchini Breakfast Tarts! I think I'm entitled to call them cheesy because these tasty breakfast tarts have goat cheese and a generous amount of coarsely grated sharp white cheddar that I swooned over when I found it at Costco, and there's lots of cheesy flavor in every bite. 

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, 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.)

Preheat oven to 375F/190C. Crumbled goat cheese and let it come to room temperature. Slice the zucchini 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 (if using) and a little salt and pepper. Cook zucchini a few minutes over medium-high heat, just until it's barely starting to soften.

Spray tart pan 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 Tasty Breakfast Tarts to Try:
Crustless Breakfast Tarts with Mushrooms and Goat Cheese ~ Kalyn's Kitchen

Quick and Easy Bacon,

Egg, and Cheese Breakfast Tart ~ Tried and Tasty

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

Southwestern Crustless Breakfast Tarts ~ Kalyn's Kitchen

Mushroom and Egg Breakfast Pastries ~ The View from Great Island

Cheesy Crustless Low-Carb Zucchini Breakfast Tarts

(Makes six breakfast tarts; recipe created by Kalyn with inspiration from many other cheesy zucchini recipes!)

Ingredients:
4 oz. goat cheese, crumbled and softened
3 small zucchini, cut in quarter lengthwise and then cut into small pieces
2 - 3 tsp. olive oil (depending on your pan, plus a little more olive oil or non-stick spray for spraying the tart pan)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. Spike Seasoning (optional but good; if you don't have Spike you can use any all-purpose seasoning blend that's good in eggs)
salt and fresh-ground black pepper to taste
1/4 cup milk, half and half, or cream
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:

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, and then cut it into small pieces. Heat olive oil in a non-stick frying pan (I used my beloved 12 Inch Green Pan), add zucchini, sprinkle with dried oregano, dried basil, Spike Seasoning (if using), 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 tart pan 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. 

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This 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 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.

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