Vacation Guy Part 3: Zucchini Frittata 2.0

Zucchini Frittata 2.0

Beth and Frances are in Vegas until Friday and tonight I needed something that would keep me fed the next day or so. So I added some pasta to the good ol' zucchini frittata recipe. Now I've got dinner tonight and 3 more servings. This would normally be a #MeatlessMonday post, but I had bacon with my omelet this morning. Sorry...

Ingredients

• 1 lb Small Zucchini (3 or 4), sliced into rounds
• 1/2 cup Diced Onion
• 1 clove Garlic, minced
• 5 Large Eggs, beaten
• 1/4 cup Milk
• 8 oz. Fresh Mozzarella, grated
• 2 Tbs. Parmigiano Reggiano, grated
• 6 oz. Capellini
• Salt and Pepper to taste
• Olive Oil

Cooking Directions

1. In a 12 inch oven proof frying pan over medium high heat, saute the onion in olive oil until it begins to color. Add the zucchini slices and continue to saute until they begin to color. Add the garlic and saute another minute. Adjust seasoning and remove from heat.
2. Cook the capellini in plenty of boiling salted water until just short of al dente, about 3 minutes.

3. Drain the capellini and add them to the vegetables in the frying pan. Mix well using a couple forks to encourage the pasta to combine with the vegetables. The capellini won't want to spread out and allow the veggies to mix, so be aggressive.
4. Combine the beaten eggs, milk, and grated mozzarella, mix well, and pour over the pasta and vegetables. Mix aggressively to distribute the egg mixture throughout the pasta.
5. Slide the pan back onto a burner, turn the heat up to medium and cook until bubbles begin to emerge throughout the frittata.

6. Sprinkle the Parmigiano Reggiano over the frittata and place under a broiler a few minutes until the top is puffed and nicely browned.
7. Carefully remove the frittata from the broiler and allow it to cool. Cut into wedges and serve.

#MeatlessMonday: Zucchini Frittata

Zucchini Frittata

Recipe by Bill C

Ingredients

• 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.



Half way done

4. 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.



Top with Parmesan

5. 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.



Ready to Eat

6. 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.