Cook This: Zucchini Frittata

September 2022

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)   
  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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