Zucchini Frittata Recipe

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Zucchini Frittata

Zucchini Frittata

If you have a vegetable garden, you may find yourself with an overabundance of zucchini this time of year.  There are so many different ways you can prepare zucchini.  If you don’t like it one way, you can sure find a bunch more options!

We’ve posted some tasty zucchini recipes here on LRWC:

I’m adding another recipe to our list today – a Zucchini Frittata.  This simple recipe makes a nice dinner.  Leftovers are good the next day too!

 

5 from 1 vote
Zucchini Frittata
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This simple Zucchini Frittata recipe makes a nice dinner. Leftovers are good the next day too!

Course: Main Course
Cuisine: American
Servings: 4
Calories: 223 kcal
Author: Gigi Howe
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 1 1/2 lbs zucchini sliced
  • 2 tablespoons fresh basil or 1/2 teaspoon dried basil
  • 6 eggs
  • 1/3 cup Parmesan cheese
  • salt & pepper to taste
Instructions
  1. In frying pan, heat 1 tablespoon of oil, add sliced onions and saute until wilted.  Add zucchini and cook until tender - about 10 mins.  Add basil and remove from heat.  Pour into strainer and let drain.
  2. In a bowl, beat eggs, add cheese and mix well.  Add drained zucchini mixture.
  3. Heat 1 tablespoon oil in frying pan.  Add egg mixture.  Distribute the mixture evenly in the pan.  Lower the heat and cook until set - 12 - 14 mins.
  4. Place a large dish on top of the frying pan and invert the frittata.  Carefully slide the upside down frittata back into the frying pan and let cook 2 mins longer.  Invert onto a dish and serve.  Cut the frittata into wedges, the same way you would cut a pie.
Nutrition Facts
Zucchini Frittata
Amount Per Serving
Calories 223
* Percent Daily Values are based on a 2000 calorie diet.

 


Zucchini Frittata

 

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