Cook This: Zucchini Frittata
by renata haidle | recipe courtesy of carol kelly
Zucchini is extremely easy to grow in our climate. Over the years, I have experimented with numerous recipes, trying to keep up with the out-of-control production in my garden. One recipe has stood the test of time in our family and is a perennial presence at our summer dinners on the patio. Give this recipe a try if you have a similar zucchini problem, or simply pick some up at the farmers’ market. It is a crowd-pleaser.
- 4 eggs, beaten
- ¼ Cup parsley, finely chopped
- 1 large onion, minced
- ½ Cup grated Parmigiano Reggiano
- ⅓ Cup canola oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 Cup Bisquick
- 1 Cup grated sharp cheddar cheese
- 3 Cups grated zucchini
- Small pat of butter for the pans (alternatively, you can use an oil spray or canola oil)
- Mix the eggs, parsley, onion, grated Parmigiano, and oil. Add Bisquick, zucchini, and cheddar cheese. Salt and pepper to taste.
- Pour the mixed ingredients into a 9x13-inch buttered baking pan or two 9-inch round pans.
- Bake at 350F for 35 minutes or until the top of the frittata turns golden-brown. Let cool for 10-15 minutes before serving.