Zucchini Frittata

Zucchini Frittata
Staff Writer

May I Have That Recipe?

TK

6
Servings
199
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
14g
20%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
15mg
5%
Carbohydrate, by difference
14g
11%
Protein
5g
11%
Vitamin A, RAE
44µg
6%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
213mg
21%
Choline, total
9mg
2%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
252mg
36%
Selenium, Se
4µg
7%
Sodium, Na
459mg
31%
Water
16g
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.