Vegetable Cheese Tart

Serves: 8
Total Calories: 328


1 1/2 cups onions chopped
3 cloves garlic minced
2 tablespoons vegetable oil
2 cups zucchini shredded
1/2 teaspoon basil dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ounces Muenster cheese shredded (about 1 cup)
4 ounces Swiss cheese shredded (about 1 cup)
1/4 cup Parmesan cheese grated
1 (8-ounce) can refrigerated crescent dinner roll
8 tomatoes thin, peeled if desired
1/4 cup olives sliced ripe
5 to 6 green bell peppers very thinly sliced (optional)


At least 1 1/4 hours or up to 2 1/2 hours before serving:

Preheat oven to 400°. In a 10-inch skillet over medium-high heat, sauté onions and garlic in oil for 7 minutes or until beginning to brown. Add zucchini and sauté for 3 minutes or until zucchini is limp and dry. Remove from heat. Stir in basil, salt and pepper set aside.

In a medium bowl, mix cheeses set aside.

Line a 9-inch pie plate with separated triangles of crescent roll dough, pressing and pinching edges together to form a shell. Sprinkle with 1/2 cup of the cheese mixture. Stir 1 1/4 cups of the cheese mixture into zucchini mixture. Spoon into crescent roll shell. Top with tomato slices. Sprinkle with remaining cheese mixture. Top with olives and green pepper. Press edges of crescent roll shell down toward filling to form a pizza-like edge. Bake for 20 minutes or until crust is browned on bottom and edges, and cheese has melted. Serve hot or at room temperature.

Nutritional Facts:

Serves: 8
Total Calories: 328
Calories from Fat: 172

This Vegetable Cheese Tart recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.

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