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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (ends trimmed, cut into 4-inch pieces)
- 2 parsnips (ends trimmed, cut into 4-inch pieces)
- 2 tsp. olive oil
- 1/2 cup onion (chopped)
- 1 cup mushrooms (chopped)
- 2 cups baby arugula
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper (freshly ground)
- 6 large eggs
- 1/4 cup half and half
- 1/2 cup Parmesan cheese (grated)
- olive oil cooking spray
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Directions
- Preheat oven to 400°F.
- Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
- Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press 2 parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press 2 zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol330mg110% |
Sodium630mg26% |
Potassium740mg21% |
Protein17g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A20% |
Vitamin C50% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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