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Zucchini and Basil Frittata Recipe
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Zucchini and Basil Frittata
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Zucchini and sweet basil are a wonderful combination in this frittata. The zucchini is grated, salted and squeezed of excess juice to create a quick and easy meal with warm summer flavor. This is a light meal perfect for any time of the day or occasion. Recipe from Cucina Fresca, by Viana La Place and Evan Kleinman.
Servings: 4 -6 servings
Author: Ginger
Ingredients
  • 1 lb / 453 g zucchini
  • About 1 tsp/ 4g Kosher salt
  • 4 TB / 36 g Olive oil- divided
  • 3 garlic cloves minced
  • 6-8 eggs
  • 1/4 cup / 29 g Parmesan or Romano cheese
  • 1/ 2 cup / 14 g coarsely chopped basil leaves
  • Fresh ground pepper to taste
Instructions
  1. Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
  2. Pre-heat the oven to 400˚F
  3. Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
  4. Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
  5. Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
  6. Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
  7. Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
  8. When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
  9. Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
  10. Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
  11. Serve warm or at room temperature.