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.    

Ingredients: 

• 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)   

Directions:  

1. Mix the eggs, parsley, onion, grated Parmigiano, and oil. Add Bisquick, zucchini, and cheddar cheese. Salt and pepper to taste.  
2. Pour the mixed ingredients into a 9x13-inch buttered baking pan or two 9-inch round pans.  
3. Bake at 350F for 35 minutes or until the top of the frittata turns golden-brown. Let cool for 10-15 minutes before serving.  

Originally printed in the September 2022 issue of Simply Local Magazine

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