Shredded Zucchini and Parmesan Frittata
I know it’s not exactly spring yet, but I’ve been strongly feeling that springy vibe lately and thus, this very green and warm-weather friendly, Shredded Zucchini Frittata!
It’s light but very satisfying and full of flavor!
Shredding the zucchini means you’re guaranteed to get that wonderful taste of fresh zucchini in every bite!
It also means that you can remove as much moisture as possible from this high-water content veggie so that there’s none of that sogginess you sometimes get when you add zucchini to an eggy dish.
The parmesan adds just the right touch of salty cheesiness to balance out the mildness of all that zucchini.
And the whole thing comes together in a snap!
Plus, like all egg dishes, it’s completely versatile. Perfect paired with salad and some crusty bread for a light dinner and equally wonderful for brunch or lunch.
Whenever you serve it, I guarantee it’s bound to please and get you into that springtime mood!!
Shredded Zucchini and Parmesan Frittata
Makes 4-5 servings
Prep Time: 15 minutes; Cook Time: 25-30 minutes
Ingredients
4 medium zucchini (1 ½-2 pounds)
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Handful of fresh parsley, finely chopped
Kosher salt and black pepper
6 large eggs
¼ cup freshly grated Parmesan (or any other cheese you prefer)
The Recipe
1. Cut off the ends of the zucchini and grate them on the large holes of a box grater or in a food processor. Wrap the zucchini in layers of paper towel or a clean kitchen towel and squeeze gently over the sink to remove as much water as possible from them—you want the shreds to feel fairly dry.
2. Heat the oil in a large skillet over medium heat and add the zucchini and garlic, stirring often, until the zucchini is tender and just barely beginning to get golden. Add in the parsley and season with a bit of salt and pepper.
3. While the zucchini is cooking, whisk the eggs and Parmesan together in a medium bowl. Place an oven rack into the top position and preheat the broiler.
4. When the zucchini is done, flatten it out a bit to spread it evenly and pour the egg mixture into the pan. If there are clumps of zucchini in one area, use a fork to sort of spread it around. Turn the heat to medium-low and let cook until the edges are set and the bottom of the frittata is golden (you can carefully slide a spatula along the edges to check the bottom) and the tops is slightly runny still, about 8-10 minutes.
5. Transfer the pan to the oven and let cook for a minute or two, watching carefully, just until the top gets golden brown and set. Remove from the oven (careful, the handle will be hot), cut into wedges and serve.
6. Leftovers can be stored in an airtight container in the fridge for a few days and reheated or eaten cold.
Enjoy!
Note: Recipe adapted from A Year in a Vegetarian Kitchen by Jack Bishop. I tinkered with proportions and ingredients.
