Sunday, June 3, 2012

#MeatlessMonday: Zucchini Frittata

Zucchini Frittata

Recipe by Bill C

  • 3 Medium Zucchini, trimmed and sliced into thin rounds
  • 8 oz. Fresh mozarella diced or grated
  • 3 Tbs. Parsley, chopped
  • 6 Eggs, beaten
  • 2 Tbs. Parmigiano-Reggiano, grated
  • 3 Tbs Olive oil
  • Salt
  • Pepper
Cooking Directions
  1. Pre-heat the oven to 400 degrees F.
  2. Stir the mozzarella, parsley, and eggs together.
  3. Heat the olive oil over medium high heat in a large oven safe frying pan until shimmering. Carefully add the zucchini slices and allow to cook undisturbed until the bottoms are lightly browned.
  4. Half way done
  5. Turn the zucchini and continue to cook in this manner until they're mostly golden. Reduce heat and add the garlic and cook until it's softened and fragrant. Season with salt and pepper to taste.
  6. Top with Parmesan
  7. Off heat dump the egg mixture into the zucchini and stir just enough to mix well. Sprinkle the Parmigiano on top and bake for 15-20 minutes until the top is golden brown and slightly puffed.
  8. Ready to Eat
  9. Carefully remove the pan from the oven and allow to cool for 10 minutes. Cut into wedges and serve.

Nearly every region of Italy has a variation or two on the Zucchini Frittata. They tend to differ mainly in the type and quantity of cheese and herbs. In Calabria they cut way back on the cheese and add peperoncino for example. Nearly everyone uses parsley and mint is fairly common.  No matter what the ingredients, it's always quick and easy.

We tend to eat this hot as a main course for lunch or a light second course in the evening. In Italy you'll see many variations of it at room temperature as part of antipasti tables. You can make it into a more substantial meal by stirring in pre-cooked spaghetti.

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