<br /> Frittata di Zucchine al Forno
A zucchini frittata, filled with delicate zucchini, fresh eggs, parmigiano cheese, soft ricotta, and basil. A perfect vegetarian frittata to serve as an antipasti or as a vegetable side dish. This recipe can be enjoyed hot or cold.
Zucchini Frittata
4 medium zucchini
2 1/4 cups, sliced thin
3 tablespoons olive oil
salt and pepper
1 onion, chopped fine
6 eggs
1 cup parmigiana cheese, grated
1/4 cup ricotta
2 tablespoons fresh basil, chopped
Wash and dry zucchini, use a mandolin or slice thin, fry in 2 tablespoons of olive oil, season with salt and pepper and cook for about 10 minutes. Remove and heat 1 tablespoon olive oil and fry onions till soft. Line an 8 or 9 inch pan with parchment paper, oil lightly, spread zucchini in pan top with onions. In a bowl whisk eggs, both cheeses, salt and pepper and pour over zucchini. Sprinkle chopped basil on top and grate parmigiana over the frittata. Bake at 400 degrees on bottom rack for 20 - 25 minutes or until top is golden.
<br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Frittata di Zucchine al Forno</span></span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">A zucchini frittata, filled with delicate zucchini, fresh eggs, parmigiana cheese, soft ricotta, and basil.  A perfect vegetarian frittata to serve as an antipasti or as a vegetable side dish.  This recipe can be enjoyed hot or cold.</span><br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Zucchini Frittata</span></span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">4 medium zucchini</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">about 2 cups, sliced thin</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">3 tablespoons olive oil</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">salt and pepper</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 onion, chopped fine</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">6 eggs</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 cup parmigiana cheese, grated</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1/4 cup ricotta</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 tablespoons fresh basil, chopped</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Wash and dry zucchini, use a mandolin or slice thin, fry in 2 tablespoons of olive oil, season with salt and pepper and cook for about 10 minutes.  Remove and heat 1 tablespoon olive oil and fry onions till soft.  Line an 8 or 9 inch pan with parchment paper, oil lightly, spread zucchini in pan top with onions.  In a bowl whisk eggs, both cheeses, salt and pepper and pour over zucchini.  Sprinkle chopped basil on top and grate parmigiana over the frittata.  Bake at 400 degrees on bottom rack for 20 - 25  minutes or until top is golden.  </span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Ricette by Chef Chuck's Cucina</span><br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <div class="statcounter"><a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"><img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /></a></div>
One of our favorites in my home! I make these often for dinner when I am pressed for time. Your photo has me craving some of that comfort.
ReplyDeleteHi Bridgett, As always similarities in our foods. So light and fresh, hard to resist!
ReplyDeleteThank you!
Hi Sophie!! There is lots to love, Veggies!!!
ReplyDeleteYour right as always~ :)
Ohhhhhhhhh my!!!!!! I am craving this one!!!!!! Thank good zuccini is in season!!!!!!
ReplyDeleteHello Chocolate Freckles!
ReplyDeleteYes this recipe is so seasonal!! Plus this frittata good ~hot or cold~
Thank you, enjoy :)
We have been traveling the northwest....This is the first recipe since our return. It was light
ReplyDeleteand quite tasty. Looking forward to trying many
more. Keep it up!
Science Guy
Hello Science Guy! Hope your travels were memorable!
ReplyDeleteThank you for enjoying my recipes~