Skip to main content

Zucchini Frittata #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

This month, we're celebrating zucchini with Sue of Palatable Pastime leading the charge. She wrote: "National Zucchini Day - let's have some fun using this versatile vegetable in your favorite recipes. Note the actual holiday is on the 8th, the event is on the 1st."


The Others
Please visit the other Foodie Extravaganza posts...


Zucchini Master
He still talks about this zucchini. "Remember when I grew a zucchini that was almost as big as I was?" he asks enthusiastically. Yes! He did plant some Eight-Ball Zucchini this year, but they didn't do very well. So, I picked up some regular-sized squash at the farmers' market for this creation.



Zucchini Frittata
Frittata is something that we make all the time as a way to use up leftover veggies. But if you use one kind, in this case zucchini, and slice it really thin, it creates an elegant slice. This was one very large zucchini, six eggs, a pat of butter, herbs from the garden, and really good salt for a delicious summertime dinner!

Ingredients makes one 8" frittata
  • 3 to 4 zucchini, thinly sliced (I use my mandolin slicer set on the thinnest setting)
  • 1 T butter
  • 6 eggs
  • 1/4 C fresh herbs (I used oregano, thyme, and parsley)
  • freshly ground pepper
  • flake salt for serving

Procedure
Preheat oven to 350 degrees F.

Butter your baking dish and layer in your zucchini. Beat the herbs and ground pepper into the eggs. And pour the eggs over the zucchini. Move the zucchini around to make sure that the egg mixture penetrates to the bottom of the pan.

Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Sprinkle with good quality flake salt and serve. This is just as good cold the next day.

Comments

  1. Great minds Cam. Eggs and Zucchini are wonderful together. Hope you had a great trip.

    ReplyDelete
  2. I'd still be talking about it too, that's a monster zucchini! And I've been humming Zucchini Frittata to the tune of Hakuna Matata ever since I read it LOL

    ReplyDelete
  3. What an adorable photo! This frittata sounds delicious and so easy peasy!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce