Zucchini Frittata

Zucchini Frittata
Staff Writer
May I Have That Recipe?

TK

6
Servings
147
Calories Per Serving
Deliver Ingredients

Ingredients

  • large zucchini, shredded
  • 3  Tablespoons  extra-virgin olive oil
  • 1  Teaspoon  salt, plus more to taste
  • 1  Teaspoon  pepper
  • whole eggs
  • egg whites
  • 1/2  Cup  shredded sharp Cheddar cheese
  • 1/2  Cup  shredded low-fat Muenster or Feta cheese
  • 1/4  Cup  grated Parmesan cheese

Directions

Preheat the oven to 350 degrees. 

Heat the olive oil in a large sauté pan and add the shredded zucchini. Season with the salt and pepper and cook at medium heat, until the zucchini  has softened and all of the liquid has been released, about 10-15 minutes. Set aside and let cool. 

In a large bowl, beat the eggs and the egg whites together and season with a pinch of salt. Add the cooled zucchini and grated cheeses and stir until well incorporated.

Pour the mixture into a greased baking dish and sprinkle the top with grated Parmesan cheese.

Bake for 40-45 minutes, or until golden brown.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
20mg
7%
Carbohydrate, by difference
4g
3%
Protein
6g
13%
Vitamin A, RAE
76µg
11%
Vitamin B-12
1µg
42%
Calcium, Ca
280mg
28%
Choline, total
16mg
4%
Folate, total
1µg
0%
Magnesium, Mg
13mg
4%
Phosphorus, P
372mg
53%
Selenium, Se
7µg
13%
Sodium, Na
497mg
33%
Water
26g
1%
Zinc, Zn
1mg
13%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.