Zucchini Frittatta with Parmesan and Herbs
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.
Instructions
- Shred trimmed zucchini on large holes of a box grater or in a food processor fitted with the shredding disk. Wrap shredded zucchini in towels and squeeze out excess liquid. Remove zucchini from towel, place in medium bowl and set aside.
- Heat 3 tablespoons oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Set aside.
- Heat broiler. Beat six large eggs with 3 tablespoons grated Parmesan cheese in medium bowl. Stir fully cooked zucchini mixture into eggs. Heat additional teaspoons oil in the now empty skillet over medium heat. Add zucchini-egg mixture; cook until frittata is almost set, 4 to 5 minutes. Slide skillet under broiler and cook until frittata is set and top is browned. Do not let frittata burn. Flip onto serving plate. Serve hot or at room temperature.
Time
35 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For the best zucchini frittata recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zucchini and wrapping it in several layers of paper towels or a large kitchen towel and squeezing. Even in a blazing hot pan, the zucchini would soon start to steam in its own juices if not salted or shredded and squeezed.
Before You Begin
A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.
Instructions
- Shred trimmed zucchini on large holes of a box grater or in a food processor fitted with the shredding disk. Wrap shredded zucchini in towels and squeeze out excess liquid. Remove zucchini from towel, place in medium bowl and set aside.
- Heat 3 tablespoons oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Set aside.
- Heat broiler. Beat six large eggs with 3 tablespoons grated Parmesan cheese in medium bowl. Stir fully cooked zucchini mixture into eggs. Heat additional teaspoons oil in the now empty skillet over medium heat. Add zucchini-egg mixture; cook until frittata is almost set, 4 to 5 minutes. Slide skillet under broiler and cook until frittata is set and top is browned. Do not let frittata burn. Flip onto serving plate. Serve hot or at room temperature.
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