Zucchini Fritatta

Below is my most favorite Zucchini recipe ever. I thought it would be nice to share. Very easy to make and really tasty! I think it’s even good for you? One large duck egg can be substituted in place of the two chicken eggs, with the same results. You can also play around with the amounts of any of the ingredients, really. There is a photo of this dish in my last post [September]. Enjoy!


Zucchini Fritatta (or whatever you want to call it)

2 small zucchini sliced into thin rounds

1/4 cup onion – sliced very thin

2 eggs

1/2 tsp chicken bouillon granules

1/2 tsp Italian seasoning

1 tbsp Dijon mustard

1/4 tsp ground black pepper

1 cup shredded cheddar or any cheese you prefer. You can also mix different cheeses together.

Butter (or cooking spray) a small shallow baking dish. In a small bowl, wisk eggs, bouillon, Italian seasoning, mustard and pepper together; set aside.

Layer ½ of the sliced zucchini and onions in the baking dish. Sprinkle with half of the cheese. Repeat layers. Pour egg mixture evenly over the top when finished layering.

Bake, uncovered at 350 degrees for 25-30 minutes. Allow to rest 5 minutes, then cut and serve.

Yield: 2-3 servings

Perhaps the last of the 2012 season's harvest...