How to Make a Baked Zucchini Frittata

The first step in making a baked zucchini frittata is to prepare the vegetables. Slice the zucchini in half and remove the seeds. Put the cooked slices into a 9-inch round baking dish. In a separate non-stick skillet, melt 1 Tbsp of butter. Add a tablespoon of oil and cook the onion and zucchini over low heat for four to five minutes until the onions and veggies turn caramelized and are fragrant. Season with salt and pepper, and add the sliced tomatoes.

Next, cut the zucchini into thin slices. Sprinkle Greek yogurt with mustard. This flavorful topping can be combined with Dijon mustard, dill, or chives. This delicious, creamy, and nutritious frittata will be perfect for a weeknight meal. It’s a healthy and delicious dinner that’s easy to prepare and is a great side dish for a lazy night in.

The next step in making a baked zucchini frittata is slicing the zucchini. Then, place the slices on the pan and cook for about five minutes, stirring occasionally. While the zucchini cooks, mix the egg mixture. You should use twelve eggs, 1/2 cup sour cream, and heaping half cup of grated cheese. If you want a crispier bottom crust, you can place the frittata under the broiler for a couple of minutes.

To make a zucchini frittata, start by frying the vegetables. In a skillet containing about three-four inches of olive oil, add the garlic and the zucchini. Fry the vegetables until they are golden on both sides. Once browned, remove them from the pan and transfer them to a cooling rack. Meanwhile, beat the eggs. Then, stir in grated cheese and basil leaves. After five minutes, the baked zucchini frittata should be done, puffed up, and ready for serving.

In a 9-inch skillet, heat 2 Tbsp of olive oil and add the zucchini. Continue to sauté the vegetables until they start to brown. While the zucchini is cooking, mix together the egg mixture, adding the basil and tomatoes. In a separate bowl, fold the zucchini and egg mixture. Spread the mixture evenly over the vegetables. Then top it with sliced tomatoes and fresh oregano.

Wash and thinly slice the zucchini. Combine the cream, cheese, and parmesan cheese. In a non-stick pie plate, heat 2 Tbsp of olive oil. Add the zucchini and mix them. When the zucchini is tender, add the egg mixture. Cover and bake for 15 minutes. Then, top with fresh basil. When done, serve the baked zucchini frittata with some lemon wedges of sliced lemon.

To make a zucchini frittata, slice the zucchini thinly. To make a crustless frittata, the zucchini should be dried and then wiped dry with paper towels. After the zucchini is sliced, the eggs and cheese should be beaten lightly and then added to the zucchini. Afterward, you should add the fried, drained zucchini and add some Dijon mustard to taste.

The next step in making a baked zucchini frittata is to thinly slice the zucchini. Then, place the slices of zucchini in a baking dish and spread them evenly. Afterward, add the other ingredients. Then, spread the cheese on the zucchini. Using a mandoline slicer, a vegetable peeler, or a food processor will make the process easy. Then, top with the sauce and bake for 15-20 minutes.

To make a baked zucchini frittata, the zucchini should be sliced thinly. To make it easier, you can combine Dijon mustard and Greek yogurt. If you are making a frittata for the first time, you may want to adjust the proportions slightly. For instance, you can add some fresh herbs to your zucchini, such as basil. Once the zucchini is prepared, add the remaining ingredients. Then, bake for about five minutes.

You can serve the frittata with a side of mustard yogurt. The zucchini should be coated with the egg mixture and sprinkled with cheese. You can bake the zucchini frittata on the stovetop for three to four minutes before putting it into the oven. Then, remove it from the oven and allow it to cool completely. Then, serve it with a drizzle of mustard yogurt.

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Oven Zucchini Frittata Recipe