Zucchini are cheap at the monment here, only $2 a kilo, so The Labradors and I are taking advantage. Today I cooked the zucchini frittata from Matt Preston's 100 Best Recipes book.
It is just some grating, a little slicing and some whisking and Bob's your uncle. Don't think, as I did, that the cheese has enough salt in it, I definitely needed to add some salt when I went to eat it. The notes in the recipe say that some feta would be nice added to the mix and I concur.
I used Philly's Cream for Cooking instead of thickened cream. My three zucchini made 600g of grated vegetable.
Zucchini and Parmesan Frittata serves 6-8
- 6 eggs
- 250ml thickened cream
- 60ml vegetable oil
- 100g grated Parmesan cheese
- 4 spring onions, white part only, chopped
- 1/2 cup mint leaves, chopped
- 1/2 cup basil leaves, chopped
- zest of a lemon
- 3 zucchini, grated
- 1/2 cup plain flour
- salt and pepper
- extra zest of a lemon, 1/2 cup mint, small clove of garlic
Preheat oven to 190*C and line an oven-proof frypan or dish with baking paper.
Whisk the eggs, cream and oil together.
Add the grated cheese, spring onion, mint, basil and lemon zest.
Cool slightly before cutting.
I ate this warm, but it would be equally yummy piping hot, or cold the next day for lunch.