Zucchini are one of the nicer things about early summer, and quite versatile: You can stuff them, steam them (if you're on a diet), put them in pasta sauce, sauté them, and if you sauté them, easily transform them into a light lunch by using them to make a zucchini frittata. Cut into thin wedges, a zucchini frittata is also a nice summer antipasto.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4-6 servings zucchini frittata
Ingredients:
- 6 medium sized zucchini, tips trimmed and discarded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons finely chopped parsley, marjoram, or (slightly less) mint
- 6 eggs
- A splash of milk
- A smoothly rounded lid for the skillet
Preparation:
Slice the zucchini into fine rounds
Heat the oil in a fairly broad (I use a 10 inch, or 22 cm) skillet with a non-stick surface and sauté the zucchini, stirring them about, for about 10 minutes, or until they are done and lightly browned. Season to taste with salt and pepper mid-way through, and towards the end add the parsley too (you could also use other herbs, for example fresh marjoram or a lesser quantity of mint).
In the meantime, lightly beat the eggs with a splash of whole milk, and season the mixture to taste with salt and pepper.
When the zucchini are done, pour the eggs into the skillet and give the skillet several deft shakes to distribute the eggs evenly throughout the zucchini. Cook, over a medium flame, until the eggs have set well around the rim of the skillet and the top of the frittata begins to firm up.
Take a lid whose rim is smooth and cover the skillet. Flip the skillet while holding the lid pressed firmly against it; the frittata will come to rest upon the lid. Slide it back into the skillet and cook what was the underside for a few minutes more.
Serve with a tossed salad and a light white wine, for example a simple a Galestro.
Heat the oil in a fairly broad (I use a 10 inch, or 22 cm) skillet with a non-stick surface and sauté the zucchini, stirring them about, for about 10 minutes, or until they are done and lightly browned. Season to taste with salt and pepper mid-way through, and towards the end add the parsley too (you could also use other herbs, for example fresh marjoram or a lesser quantity of mint).
In the meantime, lightly beat the eggs with a splash of whole milk, and season the mixture to taste with salt and pepper.
When the zucchini are done, pour the eggs into the skillet and give the skillet several deft shakes to distribute the eggs evenly throughout the zucchini. Cook, over a medium flame, until the eggs have set well around the rim of the skillet and the top of the frittata begins to firm up.
Take a lid whose rim is smooth and cover the skillet. Flip the skillet while holding the lid pressed firmly against it; the frittata will come to rest upon the lid. Slide it back into the skillet and cook what was the underside for a few minutes more.
Serve with a tossed salad and a light white wine, for example a simple a Galestro.
