I keeping thinking that we are reaching the end of our zucchini bounty and then another one shows up at the house. As much as would have loved to make another Whole Wheat Chocolate Zucchini Cake with Cream Cheese Glaze, I thought maybe I should use the veggies for something a little more healthy.
I found this great Zucchini Frittata recipe by Molly Watson that was the perfect way to use up the last of the zucchini stockpile. It was super flavourful with fresh herbs from the garden and was great as leftovers for lunch the next day too.
You can use this basic frittata recipe to also make many more variations using different vegetables, hard cheeses and fresh herbs. This is also an easy weeknight dinner that you can put together in a pinch with ingredients from the fridge.
What you’ll need:
2 tbsp Cream or Milk
2 tbsp Olive Oil
1 small Onion, finely chopped
1/2 tsp Salt
1 clove Garlic, minced
3 small Zucchini or Summer Squash, halved lengthwise and thinly sliced
1/3 cup grated Parmesan, Asiago or Romano cheese
2 tbsp chopped Fresh Herbs (Parsley, Basil, Thyme, Oregano, etc.)
1/4 tsp Black Pepper
In a large bowl, whisk eggs and cream until all the eggs are thoroughly broken up and the mixture is smooth. Mix in the fresh herbs.
In a large frying pan, heat 1 tbsp of oil on medium-high heat. Add in the onion and salt, and cook until it starts to go brown in about 5 minutes. Add in the garlic and continue to cook for another minute. Add the sliced zucchini and summer squash to the pan and cook, stirring often, until it is wilted, about 5 minutes.
Add the cheese and pepper to the eggs and stir. Add the cooked vegetables to the egg mixture and stir to combine.
Add the remaining 1 tbsp of oil to the pan and heat. Pour the egg and vegetable mixture into the pan and cook until lightly browned on the bottom, about 5 minutes. Meanwhile heat the broiler.
Place the pan on a rack 6-8 inches below the broiler. Put the frittata under the broiler and cook until set and the top is browned, about 2-3 minutes. Watch constantly, as this can easily burn. Remove from the oven and run a spatula along the edges to ease it off the pan. Gently slide onto a serving plan and serve up.
– – –
Linked up to: