Agriculture Reference
In-Depth Information
the lid and increase the heat to high. Cook, stirring constantly, until the squash begins to
glaze.
Zucchini Frittata
Serve wedges of this frittata with a salad to make a summer supper, or cut it into
cubes and spear them with toothpicks to use as an appetizer.
6 MAIN SERVINGS
Shred the zucchini using a coarse grater. Salt liberally (using 2 to 3 teaspoons), stir well
and place in a colander to drain for 30 minutes.
Heat the broiler. Combine the onion, parsley and olive oil in a medium nonstick skillet
over medium heat. Cook until the onion softens slightly but does not begin to brown, about
5 minutes.
Stir the zucchini in the colander to get rid of as much excess liquid as possible. Add the
zucchini to the skillet and cook briefly, stirring to mix well. Reduce the heat to medium-
low.
Beat the eggs with a fork in a medium bowl just until they are of a uniform consistency.
Add the eggs to the skillet and stir to combine with the vegetables. Cook until the surface
just begins to set, about 10 minutes.
Grate the cheese over the top, distributing it as evenly as possible. Place the skillet under
the broiler, as far from the flame as possible, and cook until the top is set and the cheese
just begins to brown, 3 to 5 minutes.
