Skip to main content

Zucchini Frittata #FoodieExtravaganza

By

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.
Labels:

Comments

  1. A Day in the Life on the FarmAugust 1, 2018 at 5:15 AM

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

    ReplyDelete
  2. JoleneAugust 1, 2018 at 5:49 AM

    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. KarenAugust 1, 2018 at 7:57 AM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

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

By
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...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
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...
1 comment
Read more