Directions

1. Coat a large nonstick frying pan with nonstick cooking spray and set over medium-high heat until hot. Reduce the heat to medium-low and sauté the onions until very soft and golden, 20 minutes. Transfer to a plate.
2. Preheat the oven to 200°C. Lightly sprinkle a work surface with flour and form the pastry into a 32 x 22 cm rectangle or 27 cm round. Fold in half and transfer to a 28 x 18 cm tart pan or a 23 cm round tart pan with a removable bottom. Trim pastry edges.
3. Cut the zucchini on the diagonal into long slices 5 mm thick. Lightly coat the frying pan again with cooking spray and set over medium heat. Sauté the zucchini until golden, about 5–7 minutes.
4. Arrange the zucchini, tomatoes and onions in rows on the pastry, standing them up and overlapping them slightly. Sprinkle with Parmesan cheese. Bake until the crust is golden, about 20 minutes. Serve hot, warm or at room temperature.

Per serving: 393 calories, 9 g protein, 23 g total fat, 3g, saturated fat, 26 mg cholesterol, 38 g total carbohydrate, 8 g sugars, 5 g fibre, 80 mg sodium.
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