- Hands-on time:
- 10 mins. to 20 mins.
- Baking time:
- 20 mins. to 25 mins.
- Total time:
- 1 hrs 50 mins. to 3 hrs 10 mins.
- 8 to 10 servings
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.
- 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
- 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.
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.