Crustless Zucchini-Gruyère Mini Tarts

Makes 1 dozen
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 1/2 cup buttermilk
  • 1/2 cup olive oil
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon sea salt
  • 1 large egg
  • 1-1/2 cups packed finely grated zucchini (about 3/4-pound zucchini)
  • 1/2 pound finely grated Gruyère
  • 1-1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder


  1. Preheat the oven to 350 degrees F and line a muffin pan with cupcake papers. Set aside.
  2. In a medium sized mixing bowl, combine the buttermilk with the olive oil, sugar and salt, Then whisk in the egg, blending until the mixture is smooth.
  3. Fold in the finely grated zucchini and Gruyère. (If the grated zucchini has been sitting for a bit, use your hands to gently wring it out, removing any excess moisture.)
  4. Add the flour, baking soda, and baking powder, and mix only until it's evenly incorporated into the batter.
  5. Fill each of the cupcake papers in the muffin pan, about 3/4 the way up -- this will be about 1/3-cup of the batter each.
  6. Bake in the preheated 350 degree F oven for about 35 minutes, until the tarts no longer jiggle and are slightly golden brown. (Please note that they will initially rise like a muffin would, and by the end of the cooking process, they will sink down becoming more like a tart.)
  7. Let them cool in the pan for about 10 minutes before removing them. You can serve them in or out of the cupcake papers.