Zucchini Frittata

Zucchini Frittata
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This recipe was created for the Eastvale Garden Group to use an abundance of summer squash (zucchini). I use a food processor with the grater blade to make fast work of grating the vegetables. Use any additional vegetables you have on hand. The possibilities are endless.
Prep Time
15minutes
Cook Time
30minutes
Prep Time
15minutes
Cook Time
30minutes
Zucchini Frittata
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe was created for the Eastvale Garden Group to use an abundance of summer squash (zucchini). I use a food processor with the grater blade to make fast work of grating the vegetables. Use any additional vegetables you have on hand. The possibilities are endless.
Prep Time
15minutes
Cook Time
30minutes
Prep Time
15minutes
Cook Time
30minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350°. Butter a 9 x 12 baking dish.
  2. Using a food processor grate the zucchini and onion. Place in a colander or salad spinner. Sprinkle with a little kosher salt and allow to drain while preparing the rest of the ingredients. (This can also be done the night before and stored in the refrigerator.)
  3. Spin or blot dry the zucchini & onions. There will be a lot of water. Place all the vegetables in your prepared baking dish. Sprinkle with any seasoning you like. (I used Chef Paul Prudhomme's Vegetable Magic)
  4. Beat the eggs and milk together with a little salt and pepper. (I use a hand held immersion blender.)
  5. Top the vegetables with grated cheese. Pour the egg mixture over the top. Bake at 350° for about 30 minutes or until the eggs are set.
Recipe Notes

Slices of tomato added to the top would be a nice addition.

Use any type of cheese you like.  For the Garden Group I used Irish White Cheddar cheese.

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