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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Frittata di Zucchine Recipe

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This recipe for Frittata di Zucchine is from Marie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium zucchini, sliced 1/4 inch rounds (disks)
1/4 cup vegetable oil
1/2 tsp salt
4 large eggs
3/4 cup Parmesan or Romano Cheese (Freshly grated)
1 Cup yellow Onion (sliced thinly)
black pepper to taste (freshly ground)
1 Tablespoon chopped fresh basil or parsley
3 tablespoons butter
1 large clove garlic, chopped fine
1 heavy-duty bottom oven proof skillet
(cast iron is best)
1/4 cup Chablis
Directions:
Directions:
Cook onion in the oil over medium heat, until onion is gold, not yet browned. Add the zucchini and garlic to the onion and lightly brown mixture. Raise heat and add chablis and let simmer. Drain off oil from pan, remove mixture to a bowl. Beat eggs lightly. Still beating, add cheese, vegetable mixture, 6 twists of pepper grinder, herbs. Heat butter in a skillet over medium heat just until it foams, pour in mixture. Place in 350-degree oven for 30-40 minutes. Serve hot or cold.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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