Zucchini Frittata
2 med-sizedzucchini
1 med-sized
yellow squash (about 1 lb combined weight for zucchini and yellow squash)
1 largecarrot
1 mediumonion
3/4 cup
Italian bread crumbs (Progresso brand suggested)
2eggs (beaten)
1 tspParmesan cheese
pinchcapers
pinchgarlic powder
pinchbasil
pinchblack pepper
vegetable oil for pan frying
- Grate zucchini, yellow squash, carrot and onion.
- Add beaten eggs to grated veggies.
- Mix in bread crumbs, Parmesan cheese, and spices. Mix well.
- Measure about 1/2 cup vegetable oil in skillet and heat on medium heat.
- When oil hot, drop about 1/4 cup of mixture into skillet to form a frittata - flatten slightly.
- Pan fry until lightly browned, then turn and pan fry on other side until lightly browned.
- Drain on paper towels.
Serve by itself or with spaghetti sauce or pizza sauce on top.
Recipe courtesy of Renee Fleishman
Sunshine Community Gardens Recipe Index
Meats | Vegetables | Desserts
Meats
Vegetables
- Caponata
- Green Beans with Walnuts and Tarragon
- Spinach and Chard with Scallions, Parsley, and Dill
- Zucchini Frittata
