Michele T’s Zucchini tomato, cheese tart

1 pastry shell
2 tbsp olive olive oil
1 onion finely diced
2 garlic cloves minced
2 medium zucchini cut into small pieces
1 14 oz can ready cut diced tomatoes – drained
3 eggs large
1 cup grated cheese Swiss or gouda
1/2 tsp salt
Blk pepper to taste

Bake on
425 degrees

In a pan, heat oil and sauté onion and garlic and cook 5minutes or until onion is slightly tender. Stir in zucchini and sauté until it begins to soften. Mix in to motes and raise temperature and cook stirring until all liquid is evaporated and zucchini is soft bit not mushy.

Beat eggs in a bowl and add cheese salt and pepper. Add cooked veggies that have been cooled and mixed together. Spoon mixture into prepared pie shell and cook approximate 25-30 min or until top is slightly browner and firm to the touch.


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