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Happy Monday y’all! Here goes another great recipe to add to your #MeatlessMonday or #MeatFreeFriday repertoire: Zucchini Frittata. Not only is this an easy recipe, it is so fragrant and delicious. It really brings me to those warm summer days when zucchini and basil are really in full season.
To start, this recipe only requires about 5 basic ingredients and will takes no time to cook. It’s a great go to meal that provides nutirtional value, including protein, fiber, Vitamins A, C, B6 and Iron.
So the next time you’re ready to grate, saute and whisk your way to a healthful meal in 20 minutes, pull out this recipe and voila….dinner will be served. Mangia and enjoy!
- 4 eggs
- 1 cup shredded zucchini (
- 1/4 cup Parmesan cheese
- 2-3 Tblsp. EVOO
- Handful basil shredded
- Salt & pepper to taste
- Using a box grater, shred 1 small/ medium zucchini.
- Mix eggs together with Parmesan cheese, 1 Tblsp. EVOO, and s&p .
- Heat remaining oil in a 6-8" sauté skillet. Add 1/2 the zucchini and 1/2 basil and sauté for 4-5 minutes. Season with salt and pepper. Add egg mixture to the pan and cook until the top begins to set a bit. Cover with a lid for aprox. 2 minutes and then slide out onto a dish and flip over back into the pan. Cook a few more minutes; Plate and serve.