It never ceases to amaze me how zucchini plants just keep on producing. I’ve tended our plant faithfully this summer, trimming off about 1/3 of the humongous leaves every week or so. In return, the plant has extended its main stem and is now quite long, shooting off a continuous supply of squash.
As per usual, I’ve had to find a variety of ways to enjoy the summer produce. A new dish I’ve tried, zucchini frittata, includes slices of zucchini slightly sauteed and then enveloped in eggs along with some savory spices and sharp cheese. We’ve enjoyed this several times already this squash season.
- 1 pound of zucchini, thinly sliced
- 6-8 large eggs, beaten
- 1/2 cup Pecorino Romano cheese, grated (or any cheese of choice)
- 1/4 cup sliced or diced shallots (green onions or red onions could work, too)
- 2 tbsp. olive oil
- 2 tbsp. fresh basil, chopped
- 1 tbsp. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Adjust oven rack to upper-middle position, about 5 inches from broiler. Preheat oven to broil setting.
- In a medium bowl, whisk eggs. Add salt and pepper, grated cheese, and chopped basil, stirring to mix. Set aside.
- In a 12-inch non-stick, oven safe saute pan, heat oil over medium heat until shimmering. Add shallots and saute until soft, about 2 minutes.
- Add 1 tbsp. butter, then add zucchini and cook, stirring occasionally, until tender, about 7-10 minutes.
- Pour egg mixture into pan. Cook, using spatula to stir and scrape bottom of skillet until large curds begin to form and spatula leaves wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
- Slide skillet under broiler; broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes. When cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Other Zucchini Recipes: