zucchini tarts

Before we know it we’ll be pinning up our beach hair and swapping out bikinis for boots. Autumn may be just around the corner, but these gluten-free zucchini tarts showcase the bright flavors and light textures of the current season in the most delicious way – a perfect sendoff for summer!

This vegetarian, wheat-free recipe from our girl Heather Cox of EatRealFoodNYC calls for zucchini, but any sweet summer squash will do (we’re hitting up the farmer’s market and grabbing whatever’s pretty while they’re still in abundance!). Make a few minis for the cutest brunch bites ever, or bake off a big one and keep it in the fridge to nibble on all week…

Serves 4


For the base:
1 1/2 cups chickpea or almond flour
couple pinches sea salt
1 – 2 Tbsp fresh thyme, + a few sprigs for garnish
1/4 cup olive oil
2+ Tbsp water

For the top:
2 large zucchinis, sliced
zest of 1 – 2 lemons, to taste (reserve lemon to squeeze on at the end)
1 cup+ fluffy ricotta
olive oil
sea salt


Preheat oven to 375F.

Add the base ingredients to a large bowl and mix together until wet but still a little crumbly (not liquid). Pat into 1 large or 4 small tart tins. Bake in the oven for 5-10 minutes, or until they start to look slightly brown.

In medium-sized bowl mix ricotta, lemon zest, a squeeze or two of lemon juice and a pinch of sea salt. Taste and adjust for your taste buds.

Remove the tarts from the oven, add a dollop of ricotta onto each and arrange the zucchini slices on top. Drizzle or brush a little olive oil over each tart, sprinkle a little sea salt and place a small stem of thyme on top. Place back in the oven for 20-30 minutes, or until the zucchini looks cooked.

Serve warm with a dollop of ricotta and/or a squeeze of lemon juice and cracked pepper.

Bottom banner image
From our friends