Name: Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ teaspoon salt; ¼ cup vegetable oil; ¼ cup + 1 teaspoon water (add slowly as needed); 1 medium zucchini, sliced thinly; 1 medium yellow squash, sliced thinly; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon crushed rosemary; 1 tablespoon balsamic vinegar (for drizzling)

Jump to Recipe· 4.7 from 19 reviews

If you’re anything like me and enjoy simple dishes that taste like they took way more effort than they actually did, I’ve got just the thing: my Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe. This tart is light, fresh, and packs a burst of flavor thanks to the mix of tender squash, fragrant rosemary, and that tangy balsamic drizzle that makes every bite sing. I promise, once you try it, this will quickly become your go-to for an easy, elegant meal or a crowd-pleasing side.

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Why This Recipe Works

Simple crust with big flavor: The easy-to-make crumble crust uses just pantry staples but crisps up beautifully to create a perfect base.
Fresh summer veggies shine: Using thinly sliced zucchini and yellow squash ensures each bite is tender and savory, not watery or soggy.
Balanced savory and tangy notes: The rosemary seasoning adds earthiness that’s elevated by the drizzle of balsamic vinegar at the end.
No-fuss, quick prep: From mixing to baking, you’ll have this tart ready in around 40 minutes, perfect for a last-minute dinner or brunch addition.

Zucchini and Yellow Squash Tart with Balsamic Drizzle, summer vegetable tart, easy zucchini tart, healthy squash tart, savory vegetable tart - Four long, narrow tarts are placed side by side on white parchment paper over a white marbled surface. Each tart has a thick golden-brown crust with a slightly raised edge. Inside, there is a creamy white base topped with two layers of thinly sliced yellow and green zucchini pieces that slightly overlap each other lengthwise. The zucchini slices have light grill marks and are sprinkled with small bits of green herbs and black pepper. The tarts have some small browned spots and a rustic, homemade look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe works because every ingredient has a purpose — from the crust’s simple base to the veggies’ fresh crunch, and the flavor boosts from herbs and a balsamic drizzle. The key is picking fresh squash and balancing textures so nothing gets soggy or heavy.

Zucchini and Yellow Squash Tart with Balsamic Drizzle, summer vegetable tart, easy zucchini tart, healthy squash tart, savory vegetable tart - Flat lay of thinly sliced green zucchini and bright yellow squash arranged in neat overlapping rows, fresh sprigs of crushed rosemary scattered delicately, a small pool of glossy balsamic vinegar reflecting light, a drizzle of golden olive oil glistening on the vegetables, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The foundation for the crust; makes for easy handling and a nicely textured tart base.
Salt: Enhances all the flavors — a pinch in the dough and a sprinkle on top make a difference.
Vegetable oil: Keeps the crust tender without making it heavy, plus it’s super quick to mix in.
Water: Adds moisture to bring the dough together just right without making it sticky.
Zucchini: Fresh summer squash with a gentle flavor and crisp texture when sliced just right.
Yellow squash: Adds a lovely color contrast and sweetness that pairs beautifully with zucchini.
Olive oil: Drizzled on top, it helps the veggies roast beautifully and pulls all the flavors together.
Black pepper: Adds a subtle kick to complement the mild squash.
Crushed rosemary: Fragrant herb that brings an earthy depth.
Balsamic vinegar: The finishing touch for a sweet acidity that brightens the whole tart.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to swap up the herbs or add a little cheese to this tart depending on my mood or season. You can easily customize it to your liking — that’s the beauty of this Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe.

Add cheese: Sometimes, I sprinkle a little grated Parmesan or crumbled feta on top before baking for a richer flavor.
Herb swap: If you’re not a rosemary fan, thyme or oregano works wonderfully too.
Make it vegan: This recipe is naturally vegan since it uses oil instead of butter, but if you add cheese, just omit or substitute with vegan cheese.
Seasonal touch: Try adding thin slices of eggplant or tomatoes for a seasonal veggie medley twist.

Step-by-Step: How I Make Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe

Step 1: Mix the Perfect Crust

Start by preheating your oven to 375°F (190°C) and lightly oil your pan — I use a 9×9 baking pan. In a bowl, combine the flour and salt, then add the vegetable oil. I find using my fingers or a pastry cutter to break the mixture into coarse crumbs works best. Then, add the water slowly, mixing just until the dough comes together. Don’t rush this part — you want a dough that’s cohesive but not sticky. This helps keep the crust crisp after baking.

Step 2: Press and Prep the Dough

Gently press your dough into the pan, starting from the center and working to the edges to evenly cover the bottom and sides. Be patient here—it takes a minute to get it even. The nice thing is that this dough doesn’t need rolling, so no flour mess on your countertop!

Step 3: Layer the Veggies Beautifully

Next, slice your zucchini and yellow squash thinly — I swear by my mandoline slicer for this part because it gives such even slices. Aim for about ⅛ inch thick; any thinner and they’ll overcook and get mushy, any thicker and they’ll be too firm. Arrange them in alternating rows over the crust — this not only looks gorgeous but ensures even cooking. Drizzle with olive oil and sprinkle with salt, pepper, and crushed rosemary.

Step 4: Bake Until Golden and Tender

Bake for 15-20 minutes uncovered until the crust is golden and firm and the squash is just starting to brown and become tender. You’ll notice the aroma of rosemary and roasted veggies filling your kitchen at this point — so good!

Step 5: Cool, Cut & Drizzle

Once out of the oven, let the tart cool in the pan for about 10 minutes. This step helps the crust finish setting, making it easier to slice without crumbling. Then cut into squares and drizzle lightly with balsamic vinegar—it adds that perfect tang to tie everything together.

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Pro Tips for Making Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe

Mandoline Magic: Using a mandoline slicer ensures uniform thickness for the squash slices, so they cook evenly and look beautiful layered.
Don’t Oversoak Your Dough: Add water little by little—too much will make the crust soggy instead of crisp.
Olive Oil Drizzle: Drizzling olive oil on top before baking helps the veggies caramelize and the crust brown nicely.
Let It Rest: Cooling the tart in the pan after baking prevents the crust from breaking apart when slicing.

How to Serve Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe

Zucchini and Yellow Squash Tart with Balsamic Drizzle, summer vegetable tart, easy zucchini tart, healthy squash tart, savory vegetable tart - The image shows three long rectangular tart slices on a white marbled surface. Each tart has a golden-brown, crisp pastry crust base with a light cream-colored layer on top. On this creamy layer, there are overlapping thin round slices of green zucchini and yellow squash, alternating in color. The vegetable slices have slightly browned spots and are seasoned with black pepper and small rosemary leaves scattered on top. The edges of the pastry are raised and have a toasted texture, giving a crunchy look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this tart with a few fresh basil leaves or a sprinkle of finely chopped chives—that fresh herb pop brings that extra garden-fresh vibe. Sometimes a light dusting of flaky sea salt just before serving enhances all those flavors too.

Side Dishes

This tart goes beautifully with a crisp green salad dressed with lemon vinaigrette or a light soup, like tomato basil or a chilled cucumber soup on a warmer day. It’s also fantastic alongside roasted chicken or grilled fish for a heartier meal.

Creative Ways to Present

For special occasions, I’ve served this tart as individual portions by using a muffin tin for the crust and layering the squash inside—everyone loves having their own mini tart! Another fun twist is using a cast iron skillet for a rustic look that stays warm on the table.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or transfer slices into an airtight container and refrigerate. The tart stays great up to 3 days, though I find it tastes best when reheated gently.

Freezing

I’ve frozen individual tart squares wrapped well in foil and sealed in freezer bags. When you’re ready, thaw in the fridge overnight and reheat in the oven for best texture. Just avoid microwaving if you want to keep the crust crisp.

Reheating

To reheat, I pop slices into a preheated oven at 350°F (175°C) for about 10 minutes. This revives the crisp crust and warms the veggies without making them soggy.

FAQs

Can I use gluten-free flour for the crust?

Absolutely! You can substitute the all-purpose flour with a gluten-free blend that’s suitable for baking. Just make sure to pick one that doesn’t require extra binding agents and watch the dough consistency carefully, adding water little by little.
How thin should I slice the zucchini and yellow squash?

Slice the squash about ⅛ inch thick. This thickness ensures the veggies cook evenly and aren’t mushy or undercooked. Using a mandoline slicer is a game-changer here for uniform slices.
Can I prepare this tart in advance?

You can make the entire tart ahead of time and refrigerate it, then warm it up just before serving. Alternatively, prep the crust and slice the vegetables in advance to save time the day of.
What’s the best way to keep the tart crust crisp?

Press the dough firmly into the pan, don’t overhydrate it, and allow the tart to cool in the pan after baking before slicing. Reheating in the oven also helps revive the crispness.
Can I add cheese to the Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe?

Definitely! Adding cheese like feta or Parmesan before baking adds savory richness. Sprinkle it over the hosted veggies just before putting the tart in the oven.

Final Thoughts

This Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe is one of those recipes I keep coming back to because it’s so versatile and satisfying without being complicated. It feels fancy enough for guests but is super approachable for weeknight dinners. I hope you find it as rewarding as I do—give it a try, and let me know how yours turns out! You’ll soon discover it’s one of those delightful dishes that tastes like a little celebration in every bite.