Zucchini and Tomato Fritatta
By Suzilynn
Adapted from Pillsbury Italian Zucchini Crescent Pie
Great way to utilize fresh zucchini, tomatoes and herbs from the garden!
Ingredients
- 2 tablespoons butter or olive oil
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tsp assorted dried or fresh herbs; basil, thyme, oregano
- 2 tablespoons fresh parsley
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Pinch crushed red pepper flakes
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1 cup cherry tomatoes
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp each of dried or fresh basil, oregano, Italian seasoning
- 2 cloves garlic, minced
- 2 Eggs, well beaten
- 2 cups assorted grated cheese; i.e. Parmesan, Mozzarella,Swiss or Gruyere
- 2 teaspoons mustard, your choice
Details
Preparation
Step 1
Directions
Heat oven to 375°F. In 12-inch skillet, melt butter/oil over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley, salt, pepper, basil and oregano. Remove from skillet and Set aside.
In same skillet heat olive oil until hot; add tomatoes, minced garlic and dried herbs and cook until skins pop, shaking pan occasionally, about 10 minutes. Drain any liquid and add to zucchini mixture
In large bowl, mix eggs and cheese, stir in mustard. Add cooked vegetable and tomato mixture; stir gently to mix, then pour into 10" pie plate
Bake about 40 minutes or until knife inserted near center comes out clean. If necessary, cover edge of "crust" with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving
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