Chef Chuck's Zucchini Frittata
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.
4 medium zucchini
2 1/4 cups, sliced thin
3 tablespoons olive oil
salt and pepper
1 onion, chopped fine
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.