Tuesday, July 31, 2018

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 reallly 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.

3 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!

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