My inspiration for this meal came from 101 Cookbooks blog and the recipe is called a Lasagna Tart. It's a twist on lasagna but without the noodles. She uses ricotta as a filling then layers it with zucchini and a marinara on top of a crust. My version: First of all I didn't do any layering. I started with a pinenut crust, then I made the tofu filling I use for my savory tarts or "quiche." I grilled up some zucchini rounds and spread them on top of the filling then topped the whole thing off with roasted tomatoes. For the roasted tomatoes I chopped up quite a few roma tomatoes, threw in some chopped garlic, olive, sea salt and roasted until most of the liquid was gone. Then I mixed in some chopped basil. Next it went into the oven for about 35 minutes.
Wallah! A savory tart with grilled zucchini & roasted tomatoes. It was a nice change from a lasagna or the usual tofu tart. We all really enjoyed it, served with a large green salad. It also tastes really good the next day right out of the refrigerator.