Zucchini Frittata

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Hands-on time:
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Yield: 8 to 10 servings

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When your garden is overflowing with zucchini — if the horn of plenty has become the horn of "too much" — take a couple of pounds of that prolific squash and make this humble-yet-delicious cheese-and-egg frittata.

Zucchini Frittata

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings
Published: 03/19/2013

Ingredients

  • 2 pounds zucchini/summer squash (about 2 zucchini and 1 summer squash), grated
  • 1/2 teaspoon salt
  • 1 large sweet onion, peeled and diced
  • 1 1/2 cups freshly grated Parmesan cheese
  • 8 large eggs
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour

Tips from our bakers

  • If you're counting calories, fat grams, or cholesterol, this is a great place to use an egg substitute. One 15-ounce carton is perfect for this recipe.

Directions

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1) Stir the salt into the grated squash. Place the squash in a colander, weigh it down, and let it drain for an hour or so.

2) Combine the drained squash and onion. Fry in 2 tablespoons olive oil in a large skillet until soft, about 20 minutes; the vegetables will greatly diminish in volume. Season to taste with additional salt, if desired, and pepper.

3) Preheat the oven to 400°F.

4) In a large bowl, whisk together the cheese, eggs, and flour.

5) Add the cooked squash, drained of any liquid if necessary. Stir to combine.

6) Drizzle 1 tablespoon olive oil into a 9" or 10" cast iron skillet, and heat the skillet on the stovetop until the oil is very hot.

7) Spread the vegetable mixture evenly in the pan. Bake the frittata for about 20 to 25 minutes, until it's light golden brown on top.

8) Remove from the oven, and serve hot, in wedges.

Yield: 8 to 10 servings.

Reviews

1
  • star rating 07/30/2014
  • Karen from Eastvale, CA
  • This frittata is easy and very tasty. I added a little ham, you could add anything you chose in a small quantity such as shrimp, peppers or bacon. A great basic dish that invites creativity.
  • star rating 03/31/2014
  • Leigh from
  • Easy and delicious. Good next day too.
  • star rating 08/16/2013
  • BonJon from Raleigh NC
  • Had a lot of fun with this one! Had leftover shredded zucchini, but only 9 ounces. Subbed two teaspoons of bacon grease to fry the onions (because I like it that way), all the onions, flour, 2 teaspoons EVOO for cooking the eggs, 6 eggs and a big splash of leftover evaporated milk, then forgot to add the cheese. Still, this was a huge hit with the family and now a bit addition to our meal rotation. Can't wait for someone to give me more zucchini!
  • star rating 07/20/2013
  • Grace from Atlanta
1
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